This recipe was my mother’s circa 1930’s. It is so simple and so good any one can make it,
Yield: 5 qts. chili
- 2 lbs. Ground round
- 2 15 oz. cans of kidney beans
- 2 15 oz. cans of whole tomatoes
- 2 medium sized onions
- 2 cups water
- 3 oz. chili powder
- 1 Bell pepper
- 2 fingers of vermicilli
- 2 tsp of salt.
InstructionsIn a 5 qt. pot, add 2 cups of water, the salt, the beans w/juice, tomatoes w/juice, diced onions, diced bell pepper, break vermicilli into 1 to 2 inch pieces. Bring to a boil. Stir in chili powder.
While this is cooking,in a skillet brown the ground round and add to the pot of veggies. Turn heat down and let simmer for 45 minutes.
It will taste much better the day after cooking. Keep in fridge or freeze for later eating.