My Chili “Stew”

Only I would talk Chili going into spring, but I have a reason! Today would have been my mom’s 62nd birthday and so this post is in honor of her. Happy birthday, mom!

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There are just SO MANY FLOWERS happening


I’m calling it chili stew because I know I could start WWIII with the ingredients in my “Chili”. Growing up, my mom would make HUGE A$$ batches of soups, stews, chili, cabbage rolls, goulash etc and we’d eat each for a week or more. There was just the three of us but she easily cooked for 20.

Whether it was out of necessity to stretch a dish for just one more meal, or she just liked the taste, my mom made chili with  beans and celery. I always liked it.  Now just hold on a sec. If you are from the “Chili doesn’t have BEANS and it certainly doesn’t have CELERY!” school, just chill. This is Chili Stew 😉 So there- it’s a totally different thing. But seriously, in my house, this is Chili.

Since my mom added her twists, I took it a step further by adding more veggies!

What “strange” things does your family do to seemingly classic recipes? I’d love to hear in the comments below!

ENJOY!

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INGREDIENTS:
56 oz crushed tomatoes (that’s two large cans or use your own)
2 LBS of your favorite fresh ground beef. (I use 80/20 but strain a good amount of the fat)
1.5 cups soaked or canned kidney beans <–(rinse these)
1 Medium to large Spanish Onion, chopped
2 Cloves of garlic, diced
2 Stalks Celery, medium sliced
4 medium to large white button mushrooms, thin sliced (feel free to omit if you’re not a fan)
1/2 Red Bell Pepper, diced
1.5 TBS Chili Powder
1 TBS Cumin
1 TBS Paprika

TASTE YOUR BATCH AT THE END AND THEN ADD TO TASTE:
1 TBS Tabasco brand smoked chipotle hot sauce  <— This is a new addition to my chili – I just love it.
Salt and Pepper to taste

DIRECTIONS:

1.  Add your fresh ground beef to a large stock pot and cook over medium heat until no pink remains and it just starts to brown. I take care not to break it up too much. I like my chili very hearty. Add salt and pepper (about 1 tsp of each). Drain fat if necessary- A few tablespoons is ok but the whole bottom of the pan shouldn’t be soaked.

2. Add your garlic, celery, onion, mushrooms and red pepper. Give it a stir and let cook about 2 more minutes

3. Add all your dry seasonings (Chili powder, Cumin, Paprika) and stir.

4. Add your crushed tomatoes and kidney beans and cook, covered for at least a half hour on medium low, siring occasionally.

5. Carefully taste your chili stew and adjust the seasoning. I highly recommend the tabasco and you may need just a tad more salt.  Cook, covered 20-30 minutes more and let your flavors more fully develop. This stuff is even better the next day!

 

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