Today’s Community Cookbook: Grandma Ruby’s Chili

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 lillian.mongeau@oaklandnorth.net; Subject: RECIPE.

Grandma Ruby’s Chili

Ingredients

• 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

Directions

1. Brown the hamburger, onion, green pepper and celery in a pan, adding salt and pepper as you cook.
2. Transfer to a large pot and add the rest of the ingredients.
3. Simmer for at least 1 hour.
4. Voila!
5. 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 lillian.mongeau@oaklandnorth.net; Subject: RECIPE.

Image: There’s nothing like a hot bowl of chili on a chilly winter day. Photo courtesy flickr4jazz.