Chili

Ingredient List

3 Gallons Frozen Tomatoes

1 Small can Tomato Paste

1/4 Teaspoon Cinnamon

1 Tablespoon Cumin

4 Tablespoons Chili Powder

2 Teaspoons Garlic Powder

1/2 Cup Cocoa

3/4 Tablespoon Paprika

5 Cans Kidney Beans, rinsed and drained

3 Bell Peppers, Chopped

1 Large Onion, Chopped

4 Pounds Hamburger Meat, Browned and Drained

3/4 Cup Brown Sugar

1 Pound Frozen Corn

There are many reasons that we started this blog. One of those reasons was to be able to share some of our family recipes and have them all in one place so our friends and family would be able to enjoy our recipes. My mom’s chili is one of those recipes that I always wish I had. She makes it from scratch and always eye ball’s the measurements. It is so hard to duplicate. I think it always taste a little different even when she makes it. I took the general instructions from her memory of making chili and I put my own spin on it. My chili recipe is one of Samari’s favorite comfort foods. I hope you enjoy this recipe as much as we do. I know I enjoyed figuring out the recipe for myself as well.

I first take about 3 gallons my frozen tomatoes out of the freezer and place them in a stock pot with about 2 cups of water. I allow the tomatoes to come soften and come up to a boil.

After the tomatoes have been boiled for about 20 minutes, I take my emulsion blender and start to puree the tomatoes until the are all broken up and make a nice soup consistency. I don’t worry about peeling the tomatoes because the emulsion blender takes care of them in this process. After the tomatoes have been pureed, you should be left with about 12 quarts of juice. I then add one small can of tomato paste into the sauce and start cooking the whole mixture down.

Next, I take about 4 pounds of hamburger meat and brown it in a skillet. After it is fully cooked, I drain the meat and add it to the tomatoes.

I then chop one large onion and 3 bell peppers. I used 2 yellow and one orange pepper because that is what I had. You could use any peppers you may have.

After everything is chopped, I dump it into the pot with the sauce. Continue to simmer the mixture until the peppers and onions are softened.

The spices I add to make my chili is where all the flavor comes in. 3/4 tablespoon of paprika, 1/4 teaspoon cinnamon, 1 tablespoon cumin, 4 tablespoons of chili powder, 1/2 cup of cocoa, and 1 teaspoon garlic powder. Stir in all the spices and all the ingredients to get to know each other.

I then take 5 cans of kidney beans and drain them and rinse them. I then add them to the pot. Allow the beans to simmer with the rest of the ingredients. I also chop some tomatoes to add some texture to the chili. We also enjoy corn in our chili so I usually add 1 pound of frozen corn.

After everything simmers in the pot for several hours. Salt and pepper to taste. Some people like more salt than others. About an hour before serving I also add 1/2 cup of brown sugar to the chili. Only do this towards the end of the cooking. Now that it has sugar in it, it will be easier to burn. No one likes burnt chili.

This recipe is large. When I make chili, I go all out. There is always left overs. This recipe is perfect for freezing in smaller batches and defrosting it when you are ready for chili. I hope this recipe hits the spot on those nice cool days. I know Samari really enjoys it!

Ingredients