Updated – originally posted November 2, 2008
Some of my favorite recipes are the ones I grew up with. This is based on my mom’s recipe for chili, which she always served with corn bread. It makes a regular occurrence at our dinner table and it hits the spot every time.
UPDATE 10.07.16 – This chili won a chili cook-off! Admittedly, it was a small contest, a fundraiser for my son’s preschool, and most of the other 6 entries were not traditional. But still a proud moment! The only thing a did differently this time was cook it low and slow for about 5 hours.
UPDATE 02.21.17 – Tested this in the pressure cooker – 20 minutes at high pressure, NPR 10 minutes, then added the beans and corn. I ended up leaving it on slow cook for a couple more hours, not because it needed it, but because we weren’t going to eat for a while. Turned out great!
Ingredients
- 1 lb ground beef
- 1 medium onion,chopped
- 3-4 cloves garlic, minced
- 1 large green pepper, chopped
- 1 tsp salt
- 1 tbsp chili powder
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- 1 tsp cumin
- 28 oz can (or 2 14 oz cans) diced tomatoes
- 15 oz can tomato sauce
- 1 15.5 oz can black beans or kidney beans, drained and rinsed
- 1 cup corn (fresh or frozen)
Instructions
- Cook and stir ground beef, onion, garlic, green pepper, salt, and spices in large pan until meat is brown and onion is tender. Stir in tomatoes and sauce.
- Heat to boiling. Reduce heat; cover and simmer 2 hours, stirring occasionally. Stir in beans and corn; heat through.
- Serve with corn bread.