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Boarding House Chili
I made this Chili for Jeff in our tiny rental house kitchen (where we were staying while we were building our current home below). Almost every kitchen tool I owned was packed away except one. Jeff said it was the best chili he had ever eaten. Despite the small size of our rental house we had many guests. Everyone who stayed with us during that period agreed. It’s won rave reviews ever since.
It’s the perfect meal for a cold, snowy fall or winter night. Kinda’ like this.
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- 2 pounds hamburger I use 85/15
- 1 large onion , chopped
- 2 cloves garlic , minced
- 1 large (29 ounce) can tomato sauce
- 2 cups water
- 1 large (28 ounce) can crushed tomatoes – without spices
- 2 tablespoons chili powder
- 1 ½ teaspoons ground oregano
- 1 teaspoon ground cumin
- 3 beef boullion cubes
- 2 teaspoons sugar
- 1 teaspoon salt
- ¼ cup Ketsup
- 1 tablespoons Worchestershire Sauce
- 1 can dark red kidney beans drained and rinsed
Add hamburger to a large pot. Cook over medium heat, breaking hamburger into small pieces until brown. Remove hamburger to a plate. Drain all but 1 tablespoon of the fat from the pan.
Add onion to the pot and sauté until translucent.
Once the onion is translucent, add the garlic and cook for 1 minute till fragrant.
Add back in hamburger and any juice.
Add remaining ingrediants except beans.
Simmer 50 minutes.
Add the beans and simmer 10 more minutes.
MAKE AHEAD NOTES: Chili can be kept up to 3 days in the refrigerator, covered. Chili can be kept up to 4 months in the freezer in a heavy duty freezer bag.
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