It’s November, there’s a chill in the air, it’s dark before suppertime and there’s talk of a Nor’easter this weekend. Do you know what that means? It means that it is time to make a big pot of Mom’s Chili.
There are many versions of chili, with everything from mushrooms and quinoa, to venison and pork. I myself make a chicken chili in my slow cooker from time to time. This recipe is my mom’s chili. Sometime before I moved out I was wise enough to write down some of our family favourite recipes on little cards that I still use today. I love this chili, it is the chili from my childhood…it is Mom’s Chili. Like most recipes from my childhood, it really has simple, basic ingredients that you probably have in your pantry right now.
- 1 lb ground beef
- 1 Cup chopped onion
- ¾ C chopped green pepper
- 1 - 28oz can diced tomatoes
- 1- 398ml can of tomato sauce
- 2 - 14 oz cans of kidney beans (drained and rinsed)
- 1 tbsp chili powder
- 1 tsp salt
- 1 tsp dried parsley flakes
- 1 bay leaf
- In a saucepan fry ground beef, onions and green pepper
- Drain off any extra fat
- Stir in remaining ingredients
- Bring to a boil
- Cover, reduce heat and simmer for 1 hour
- Remove bay leaf
- Serve with shredded cheese, sour cream, nacho chips, etc
Mom’s Chili takes about 15 minutes to prep and an hour to simmer. I make this a lot on the weekends in the winter when our schedules are full and everyone just heats up a bowl when they are home. After running around or being outside on a cold day, nothing tastes better than a warm bowl of chili. Comfort food at its finest. I’ll take any comfort I can get these days….in a bowl… topped with cheese…sounds just right. 🙂
Do you have a favourite “Mom” recipe? What meal takes you back to being a kid again?
Yum! Sounds delicious. I may try that with ground turkey breast this weekend. i will have to figure out how many ml’s in an ounce! Been a long time since my last Chemistry class!
That top photo is SO gorgeous! The light is just perfect! That chili also looks amazing 🙂