This chili recipe comes to us from one of the chilliest states in the union: Minnesota. Transportation reporter Ted Trautman tells us it serves five for one dinner or one hungry (and broke) graduate student for a whole week. We’re still looking for the perfect cornbread or crusty loaf bread recipe to go with this chili. Got a great bread recipe? Send it to us and we’ll add it to our Community Cookbook? Email email@example.com; Subject: RECIPE.
Grandma Ruby’s Chili
- 1 lb. hamburger
- 1 med. to large onion (hard to overdo it)
- 1 tsp salt
- 1/4 tsp pepper
- 1 medium green pepper
- celery (trust your instincts)
- 1 can tomato soup
- 1 or 2 cans of whole tomatoes (e.g. 1 small can, 1 large one)
- 1-2 tsp chili powder
- 1 tbsp sugar
- 1 tbsp vinegar
- 1 can plain kidney beans (drained)
- 1 can hot kidney beans
- Optional: 1/4 tsp tabasco sauce
- Brown the hamburger, onion, green pepper and celery in a pan, adding salt and pepper as you cook.
- Transfer to a large pot and add the rest of the ingredients.
- Simmer for at least 1 hour.
- Serve hot with any or all or none of the following toppings: sour cream, green onions, cheese. Also goes great with cornbread or a crusty loaf of sourdough or french bread!
Have a nostalgia-inducing recipe of your own to add to our Community Cookbook? Send it to firstname.lastname@example.org; Subject: RECIPE.