Wednesday, November 16, 2011

Make this: Mom's Chili

We're in the full swing of fall around here and so I spent one day last weekend with my mom making some of my favorite fall food - her chili.

Driving over, I couldn't help but fall (pun intended!) in love with the leaves:

The chili recipe makes 10-12 servings and so we made some for my parents, for us, and for our friends Heather and Ed who are due to have a child any day now.

The recipe starts with chopping onion and garlic - food processors are the best!

Then you brown the beef:

Add in the spices:

Then add in the onions, garlic, tomatoes, broth, and salt and stir all together -

Let that cook for an hour or so on simmer, stirring.

Here's my mom's recipe (love that it is in her handwriting):

Translated, because you're going to want to make this -

Pedernales River Chili, serves 10-12

4 lbs ground beef
3 cups chopped onion
1 Tablespoon finely minced garlic
1 teaspoon dried crushed oregano
1 teaspoon ground cumin
2 Tablespoons chili powder
4 cups canned crushed tomatoes
salt (pinch to taste)
2 cups beef broth (or boiling water)
2 16 oz cans kidney beans

1) combine meat, onion, garlic in skillet until lightly brown
2) sprinkle with oregano, cumin, chili powder, stir
3) add tomatoes, salt, broth - bring to boil, cover, and let simmer, stirring occasionally for about one hour

She notes that they usually add more chili powder and cumin and that if you add one, add both.

Here's our package for the parents to be - chili, the recipe, and the cutest little clothes dividers I found on etsy by Fifi's Closet.

The chili is a great dinner for those nights as they get colder and it freezes well, which is good for parents to be. I'd recommend trying out my mom's recipe. Aren't moms the best?

In chili powder and fall,
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