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!
- 1 lb ground beef
- 1 28 oz can crushed tomatoes
- 1 28 oz can tomato sauce
- 3/4 tsp garlic powder
- 1/2 tsp paprika
- 2 Tbsp chili powder
- 1 tsp black pepper
- 1/4 tsp cayenne pepper
- 3 bay leaves
- 1 tsp salt
- 1 onion, chopped
- 2 14 oz can kidney beans
- In a large pot, brown chop meat and drain fat.
- Add tomato sauce and crushed tomatoes.
- Mix garlic powder, paprika, chili powder, black pepper, cayenne pepper, bay leaves, salt and chopped onion into tomato mixture.
- Simmer on low for 45 minutes.
- Drain the kidney beans and add to the pot.
- Continue to simmer for another 15 minutes.
- Optional: Serve with rice, shredded cheddar cheese and garlic bread.
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Amount Per Serving: Calories: 348 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 50mg Sodium: 1322mg Carbohydrates: 37g Fiber: 10g Sugar: 13g Protein: 27g