Chili is very, very hearty. It is delicious on a cold winter day. In Cheese Head Country, those cold winter days go on until May. In fact, chili can be eaten all year round! No, not really.
Actually, Cheese Head Country has gotten a heat wave! It was even 50 degrees here one day. YAY!!!!!!!!!!!!! Flip-flops and shorts are back! Melt four to five feet of terrible, yucky snow! Summer! Spring! I love you!!!!!!!!
Anyways, back to chili: this is the best recipe I have ever tried. No recipe can be compared. It is tangy, sweet-and-spicy, and really, really good. Like, REALLY good.
Now don’t be intimidated by the long recipe list; this recipe is extremely easy. No sauce making, hardly any chopping, and basically just “throw it in a pot and you’re done” kind of a recipe. I love those recipes.
GOOD OL’ CHILI
TWEAKED FROM THE ORIGINAL: From my mom’s friend
Why You Love It:
2 Tbsp. olive oil
1 large onion, diced
2 tsp. garlic (or 3 large cloves)
3/4 c. diced celery
2 pounds ground beef, browned
1 can pinto beans
1 can whole tomatoes, diced
1 can tomato paste
1/2 c. water, plus more for thinning
3 Tbsp. chili powder
2 tsp. salt
1 tso. dried oregano
1 tsp. ground cumin
1/4 tsp. pepper
1/4 c. ketchup
1 can tomato sauce
1 tsp. dry mustard
2 Tbsp. brown sugar
2 Tbsp. apple cider vinegar
How To Consume Properly:
1. In a large pot over medium heat, mix the oil, onion, garlic, and celery until the onion and celery are soft.
2. Mix in the rest of the chili ingredients until thoroughly mixed and hot and bubbly.
3. Serve with crusty bread and an extremely hungry belly.