As an adolescent I was commissioned by my dad to make a huge pot of chili for his tavern weekly, and I earned fifty cents a batch doing so! (This was before the era of food safety regulation and inspection - I just made it in our home kitchen!) Dad had taught me how to make his chili, and everyone agreed it was in a class of its own. I hadn’t thought much about it and certainly never tried to replicate it for the past 60 years or so, and now some of the ingredients are either unavailable or non-existent. But this week I started thinking about the old times and wondered if I still “had it in me” to make that wonderful chili. This recipe is about one third of that humongous kettle I made back then, stays close to my memories of how it was made, and tastes nearly the same. Dad would be proud of me if he were here to sample it. (But my price for making it today for him would be inflation-adjusted LOL!)
NOTE: The meat is not drained after browning because being lowfat it isn’t necessary and doing so would mean a loss of the onion/pepper juices and flavors as well
Heat oil in Dutch oven pan. Add onions, bell peppers and Jalapeno and saute 5-7 minutes until softened; add garlic and saute 1 minute more.
Stir in ground meat and cook stirring frequently until meat is thoroughly browned.
Add tomatoes, tomato paste and its can-full of water, tomato sauce and its can-full of water, chili powder, cumin, salt and pepper. Bring to a boil, reduce heat, cover and simmer 20-30 minutes, stirring frequently to prevent scorching (chili is thick!)
This is easy to make and fantastic! I used 1 lb ground beef (85% fat) and 1 lb sweet Italian sausage. I also used a 12 oz can of tomato sauce and substituted the pinto beans with one can of kidney beans and one can of chili beans unrinsed and used the whole can. I let it cook for eight hours is a crock pot and it was fantastic!!