When I was growing up, every Saturday, September through April, Mom would make a big pot of chili in the morning. It would always be gone by the end of the weekend.
|Mom with one of her legendary |
wild game pies
In Wisconsin, chili is (or was, before the Internet and cable tv cooking shows homogenized a lot of regional cooking) divided into two camps...that which is similar to what Mom made, and what's known as "Green Bay Chili" which will be covered in a future edition of this blog.
Mom's Chili was known far and wide by her friends and family as the best around. She made it every year for the last day of Deer Hunting season and held an open house on the lake they live on for any and all hunters. It was a perennial hit!
We lost my Mom to cancer earlier this year. With the nip in the air now, my thoughts naturally turned to her chili, and I'm going to try to keep up the tradition of making a pot of it every Saturday.
I love chili -- all types and styles -- and though this may not be a true chili by those who make standards on such things, it will always be my favorite. I hope you'll make a pot of this too and enjoy it as much as I have over all these years. Thanks, Mom!
1 large can tomatoes (or frozen tomatoes, about a quart)
1 lb hamburger
1 can chili beans or kidney beans
3 stalks celery
1 green pepper
2 jalapenos (optional)
1 T Cumin
3 T Chili Powder
1 T Beef Boullion powder
1 Quart Tomato Juice
1/2 cup elbow macaroni
Brown the hamburger, toss in the onion, diced, along with the celery and peppers, also diced. When hamburger is browned and vegetables soft, season with garlic salt to taste, then add the beef boullion, stir in well til dissolved. Then add the tomatoes, beans and the rest of the seasonings. Simmer, season with garlic salt and more chili powder if necessary, add the noodles and the tomato juice. Simmer 30 minutes, serve.