Monday, March 9, 2009

Gin's Chili

This is a really simple recipe, but it always turns out good. We got this recipe from Scott's Aunt Gin who liked to serve it with hot cornbread. Aunt Gin just recently passed away. She was like a grandma to us and we miss her. Hope you enjoy her chili!

Gin's Chili Con Carne

Categories: Ground Beef, Pasta, Grains, & Legumes, Soups, Sandwiches, & Sauces

1 pound extra lean hamburger
1 cup onion -- diced
3/4 cup green pepper -- diced
1 clove garlic -- minced
2 tablespoons Worcestershire sauce (Lea & Perrins)
1 can Italian tomatoes (Western Family Diced Italian Seasoned)
1 can chili beans (S&W)
1 can red kidney beans (S&W or Western Family)
1 small can tomato sauce
1 teaspoon chili powder
1/2 teaspoon paprika
1 large bay leaf
1 teaspoon basil -- divided
1/2 teaspoon salt -- to taste and wait until the end to add

Brown hamburger, onion, green pepper, and garlic. Add the rest of the ingredients, except only add about half of the basil, and do not add any salt.

Simmer for at least 1 hour. About half-way through or at the end add more basil and/or salt, if needed, to taste.

FREEZER DIRECTIONS: You really have several options when it comes to freezing this recipe. You could cook the whole thing and then freeze it. You could brown the hamburger, onion, green pepper and garlic and freeze that while making sure to keep the canned goods on hand in your pantry, or after cooking the meat you could throw everything into the freezer bag together. Or you could even put the raw meat, onion, pepper and garlic in a freezer bag and freeze that without cooking, just make sure to cook thoroughly before adding the rest of the ingredients.

Source: Virginia Laws

NOTES : GIN'S NOTES: (1) I only use 1/4 cup onion, about 1/8 teaspoon of bottled fresh garlic, about half a large green pepper, and regular sized cans of beans & tomatoes. (2) For a large batch I would use 2 lbs hamburger, 4 cups (1 qt) tomatoes, 1/4 tsp garlic, 1 1/2 large green pepper, 3 Tblsp Worcestershire, 2 cans beans, tomatoes & sauce; then add by half teaspoon extra chili powder to taste. Also put 2 or 3 bay leaves in (2 if they are large, 3 if they are small. (3) If you choose to use regular chili beans start with 1 Tblsp chili powder and then continue to add to taste by half teaspoon.

JEN'S NOTES: I always follow the recipe, except I add a few cans of water and let simmer for 4-5 hours. It always is pretty good, except you really have to be careful not to get too much salt in it.