Marion always fed a household of voracious beef eaters. If you need a super authentic chili, you might look elsewhere. - Robbie
- 1-1/2 lbs. ground beef
- three 15-1/2 oz. cans pinto beans
- 3 medium onions, diced
- 1 small can tomatoes
- 1/4 tsp. garlic powder
- 1 tbsp. vinegar
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 4-oz. can chilies, peeled and cooked
- 3 medium chili jalapeños
- 10-oz. can tomato sauce (optional)
Brown beef in a pan over low heat. Drain excess fat. Add onions and cook until transparent. Do not overcook. Add garlic, vinegar, salt, pepper.
Chop and add chilies and jalapeños. Crush tomatoes and add to pan. Cook over low flame until all ingredients are well blended.
Add beans and simmer over low heat, checking to make sure that beans do not stick to pan. Add tomato sauce. Simmer until ready to serve.
Even better, start with a bulk piece of chuck. Cut it into cubes 1/4 inch. Substitute this for the ground beef. Then increase amounts of chilies, onions and beans, but skip the tomato sauce.
– Marion Adams