When I was at home in Minnesota last weekend, my mom and I made her famous Chili Con Carne. Okay, okay, mom made the chili, and I was her assistant slash photographer. Mom's chili is super simple but amazingly delicious. It was a staple at family dinners when I was growing up and is still the first thing that my brother wants to eat when he is home for a visit.
Mom adapted the recipe from Crockery Cookery by Mable Hoffman, which was printed in 1975, the year that mom and dad got married. The recipe was intended to be made in a crock pot or a slow cooker, but mom just uses a large soup pot.
As previously documented, my family has a phobia of spicy foods, so this chili is mild to say the least. But don't let that scare you off--it's truly delicious. And you can always amp up the spiciness to suit your tastes. It's the perfect dish to keep you warm on a cold winter's night. All the better if you have a mom on hand to make it for you.
Mom's Shortcut Chili Con Carne
1 1/2 pounds lean ground beef
1 medium onion, chopped
2 teaspoons chili powder
1 bay leaf
1 teaspoon Worcestershire sauce
2 15 oz cans tomato sauce (or 1 28 oz can)
4 15 oz cans dark red kidney beans rinsed and drained
2 28 oz cans diced tomatoes
In a pot, break up beef with a fork and brown with the onions. Add chili powder, bay leaf, Worcestershire sauce, tomato sauce, diced tomatoes and kidney beans. Cover and simmer for 3 or 4 hours.