Grama's Chili

Grama's Chili -- for Lucille Caudle
When I asked "Mizz" (our very own Patty Waage of Home Cookin' fame) to send me her best chili recipe, this is what she said: "hehehe chili, hmm!!" and then she sent me her gramma's recipe . . . she learned from a master she says!!
  • 2-3 lbs. ground beef or venison -- Mizz prefers a mix
  • 2 onions -- chopped
  • 2 beef bouillon cubes
  • 1 can stewed tomatoes - or use your own homemade version
  • 1 can tomato soup or sauce
  • 1 can beans - choose your favourite variety or a mix
  • chilli powder
  • onion powder
  • garlic powder
  • ground pepper

Cover the meat and onions with water and add a couple of bouillon cubes; simmer until the meat is browned. Drain the liquid broth off into a jar or other container and set aside.

Add the stewed tomatoes (we make our own, crushed tomatoes, peppers, celery and onions) and simmer that down. Add some undiluted tomato soup or sauce to thicken. Add beans and continue simmering to thicken and blend the flavors.

Add dashes of chili powder, onion powder, garlic powder and pepper to taste (try to stay away from salt since the canned tomatoes have salt), then slowly add in the reserved broth a little at a time and simmer it down.

You can use additional broth to thin it out if it gets to thick. Mizz likes to use the venison for this "cuz it's not as greasy". You can put the broth in the fridge before returning it to the pot to let the fat solidify so it can be skimmed off before being added to the chili. Sprinkle the chili with shredded Monterey Jack cheese and serve with corn bread, lots of crackers, toast with butter or margarine.

  • Preparation Time: about 2 hours
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