Beef, SoupMalia Howe

Mom's Chili

Beef, SoupMalia Howe
Mom's Chili

Growing up, we almost always had soup on Christmas Eve. Most often, it was chili. My mom has always made one recipe for her chili, and it is well-loved by many family and friends. It has a creaminess to it that most chili recipes do not, and while I do not like to cook with cream of anything soups, I will not stray from a family favorite to adapt it. It is not a spicy chili, so is usually well-received by wee ones. I whipped some up on Christmas Eve for my family, put it in the crockpot, and we had a great dinner to come home to after church.

Mom's Chili

-1 1/2 lbs hamburger (I often use 2 lbs because my husband prefers it that way)
-1 onion, chopped
-28 oz can tomatoes (I buy them diced)
-1 can cream mushroom soup
-1 can tomato soup
-28 oz can mild chili beans
- 1 can kidney beans, rinsed and drained
-1 can red beans, rinsed and drained
 -1/3-1/2 pkg Williams Chili Seasoning (it's in a silver/black package)
-tomato juice (I usually just buy a 12 oz can, you won't need it all)

Brown hamburger and onion, add remaining ingredients, including water/tomato juice to reach your desired thickness. Bring to boil, reduce heat and simmer for at least 30 minutes, or throw it all into a crockpot (after meat has been browned) for a few hours. You will need less liquid if you choose the crockpot method. This chili freezes beautifully. Feel free to substitute whatever kind of beans you like for the red/kidney beans. I've used black and pinto, too. We always ate it topped with shredded cheese and used warmed flour tortillas for dipping. I also like to serve chili with veggies/dip and a pickle spear. Lots 'o memories here!