Dad Chili

Chili on a chilly day!
Chili on a chilly day!

I’ve never been a big fan of chili.  I don’t dislike it, but I’ve never woken up one day and been like “Yes!  Today is chili day!”  It’s something my dad would make from time to time when I was young and his was made with venison and lots of beans until it was a thick stew of whatever he decided to toss in. A few years ago he visited and we made chili again and we wrote down the recipe. At least I thought we had.

Notecard
The original dad recipe

It was raining and miserable all last weekend and when it was over chili sounded like just the thing I wanted, but when I found the “recipe” it was just a jotted down list of ingredients. However, the expert was just a phone call away and I verified the legit straight-from-Dad methods.

Peppers
I used celery, a yellow pepper, and green Anaheim peppers

This recipe is really straightforward. Brown meat, chop stuff up, toss in big pot, stew until done. It’s so much simpler than my normal recipes I almost felt like I was doing something wrong!

Without further ado, enjoy the Dad Chili!

Dad Chili

Makes 12-14 generous servings
2 lb ground beef (can also use turkey, venison, etc.)
Olive oil
Taco seasoning mix
2-3 15 oz cans of beans (kidney is the classic, but use your favorite beans)
2 bell peppers
1 onion
3-4 ribs celery
1 large (28 oz) can chopped tomatoes
1 large bottle (46 fl oz) V8 vegetable juice
.25 cup brown sugar
Chili powder

Taco seasoning
Homemade taco seasoning. It only took two minutes!

Taco seasoning mix
From Food Renegade
1 Tbsp. Chili Powder
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/4 tsp. Crushed Red Pepper Flakes
1/4 tsp. Dried Oregano
1/2 tsp. Paprika
1 1/2 tsp. Ground Cumin
1 tsp. Sea Salt
1 tsp. Black Pepper

Three beans
I used black beans, kidney beans, and black eyed peas.

Heat a large skillet and add a little olive oil. Brown ground beef along with taco seasoning, adding as much or little of the seasoning to season the meat as you like. When meat is browned, add a little water to the skillet and let it cook with the spices for a little longer.

While that is cooking, chop vegetables and add to large stock pot. Add canned beans and tomatoes, including liquid. When meat is done, add to pot. Fill with V8 to cover ingredients or until it is at desired consistency. Cook over a low boil until vegetables are well cooked and let stew as long as you like.

Towards the end, add .25 cup brown sugar. Add salt, additional sugar, or additional chili powder in small amounts to adjust taste. Add V8 as it cooks if it cooks down too far.

Serve with cheese, cornbread, over rice, or however you like your chili!

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