Today’s Community Cookbook: Grandma Ruby’s Chili

on December 16, 2010

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; 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


  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; Subject: RECIPE.


  1. Tim Anderson on December 16, 2010 at 5:03 pm

    Sub the hamburger with Boca and I’m down with a big ol’ pot of this!

    • Lillian R. Mongeau on December 16, 2010 at 5:05 pm

      Great suggestion for the vegetarians among us. I’ve also added carrots and potato cubes to chili to fill out a chili sin carne option!

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