Chili is yummy… period. It’s something I ate a lot of growing up and when I was vegetarian I think I ate it even more. For years and years I have been searching and experimenting to find the perfect chili, something snooty with imported this or that and some exotic peppers or something. As it turns out, the one chili that makes my tummy happy is the same one I grew up with, full of ground beef and using more cans than I’m proud of, but if that’s what it takes…
See that big pile of buttered toast? That’s another must-have that I attribute to my upbringing – chili goes with buttered toast… I can remember the toaster sitting right on the table on chili night so that it could try to keep up with demand.
I only deviate from the recipe I must have made dozens of times as a teenager one way – I add some frozen corn. With all of my experimenting it is the one thing I grew really fond of. Unlike many of the recipes I’ve tried though, this one doesn’t need to simmer for hours or days… it’s ready in about half an hour.
Chili for Happy Tummies
- 1.5 pounds lean ground beef
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 1 cup sliced fresh mushrooms
- 2 rounded tablespoons of chili powder
- 1 cup frozen corn kernels
- 2 (10oz) cans Heinz tomato soup (it HAS to be Heinz… in our house it was Campbells for eating, Heinz for cooking – Mama says)
- 2 cans (19oz) red kidney beans, undrained
- 1 large (28oz) can of diced tomatoes, drained
- 2 tsp white vinegar
- Salt & Pepper to taste
In a large pot or Dutch oven, add the ground beef, onion, green pepper and mushrooms. Cook over medium high until meat is browned and veggies are softened. Add in the chili powder and stir to coat the meat and veggies, then add in the corn and all the cans and vinegar. Reduce heat to medium and bring to a simmer. Season to taste with salt and pepper and plug in the toaster ‘cuz supper’s ready!
Have you ever tried to find the ‘perfect’ recipe, only to find it was the one you already knew?
On a side note, will spring get here already? I’d love to be able to take decent photos of dinner without having to make it at 2pm!!! #foodbloggerproblems