When the weather began to turn cold my mother always seemed compelled to cook. Not that she didn’t cook when the weather was warm but summer months were filled with salads and fried chicken. Good foods but somewhat light and easy to prepare. The cold months always brought a change to the type of foods coming out of my mom’s kitchen. Warm hardy dishes full of deep flavor and texture.
One of my all time favorites was my mom’s beef chili. Full of big chunks of beef and tomatoes this dish would simmer all afternoon tempting a house full of us boys to try sneaking a bite when mom wasn’t looking. By the time supper rolled around that huge Dutch oven full of chili didn’t stand a chance, and for the next couple of days neither did our shorts!
Over the years whenever I had a craving for my mom’s beef chili I would go through all the traditional steps for preparation and wait hours for the results, mired in the knowledge that the flavor could never be duplicated Grub style.
News Flash! I finally overcame my fears and tread those hallowed culinary grounds to bring this fantastic dish to the Grub Nation! Just don’t tell my mommy………
1 pound ground beef
1 15 oz tomato sauce
2 15 oz can of water
2 15 oz cans of pinto beans in chili sauce
2 tablespoons Worchester sauce
2 tablespoons minced dried onions
2 tablespoons canned diced jalapenos
1 ½ tablespoons chili powder
1 teaspoon minced dried garlic
Salt and Pepper to taste
In a 5qt sauce pan brown the ground beef over medium heat, adding Worchester sauce and salt. When ground beef is nearly browned add the onions. Cover and cook for approx. five minutes. Drain off excess fat and return ground beef to the sauce pan.
Combine the rest of the ingredients in the pan and bring to a slow rolling boil. Reduce the heat to low and simmer for 20 minutes.
This hot and hardy dish feeds five sober guys and two chicks or six drunks.
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