Grandma’s Chili

I grew up eating this hearty chili. There was always ground beef. There was always red beans. There was always, always a side of rice. Sometimes this chili would be found housed inside a green bell pepper. Sometimes it would be by itself in a large piping hot pot. Piping hot pot, say that 5 times fast… This recipe comes from our family cookbook that was put together as a little gift for everyone at our family reunion in 2008. At that time, I didn’t appreciate food as much as I do now so none of my recipes will be found there. Now that I do cook, it’s great to have around to refer to when I need an old recipe that I’m accustomed to eating yet have no idea how to make. When I was younger you wouldn’t find in the kitchen with the grown-ups. The original recipe calls for 1 tablespoon of sugar. I get why you would add it, I just can never bring myself to do it. While I’m sure I’ve had the version with sugar added I never noticed a difference between the two dishes. I know, I know. The addition of the sugar brings out the flavors of the other foods and helps to tone down the spice but I like it spicy! Go ahead. Add sugar to your chili if you want. You either won’t notice or it will be better. Win/win? The recipe is titled “Babe’s Chili” and when I saw that, I broke down into tears. My Grandma’s nickname was Babe and seeing that name in writing brought back so many emotions that have been tucked away for quite some time. I miss you, Grandma! I hope you don’t mind my additions of sour cream, chives, and cheddar cheese. I think you would like it. I also think all of you will like this recipe. I have enjoyed it for at least 20 years!