Note: This is my mother’s recipe. It is very good and made it for many years. But I won’t lie…..I got my son-in-law, Ronnie’s chili recipe….it is different and so good…that it has been a few years since I have made my mother’s chili.
Chili is so good on a cold day….it warms your body to the bones. Also great when you leave out the beans and use it for hot dogs!
2 ½ pounds ground beef
2 pkgs. Chili mix
1 6oz. Can tomato paste
1 15oz. Can whole tomatoes, with juice
1 medium onion, chopped
½ cup celery, leaves and stems, chopped
½ cup green pepper, chopped
1 clove garlic, minced
1 15oz. Can pinto beans
Salt, black and red pepper, to taste
¼ tsp. chili powder
½ tsp. baking soda – NOTE: You will see baking soda in all of my recipes that have any type tomato base. It really helps with heart burn, which a lot of people suffer with.
Put salad oil in large pot and add seasoned ground beef. Cook until it starts to fry. Add onion and garlic. Stir this until onions are soft. Add tomato paste and let cook until the oil starts to show. Add the whole tomatoes, not juice, ad stir until the tomatoes are broken. Add chili mix and stir. Put chopped celery, green pepper and juice from whole tomatoes and enough wate to be consistency you like your chili to be. Then add one extra cup of water, baking soda and chili powder and turn on low. Cook for at least 2 hours. Check to see if there is enough juice at all times. About 20 minutes before turning off the fire add the pinto beans. Check for seasonings as chili is cooking. Add more chili powder if you feel it is needed.