Easy and Delicious Stovetop Chili

This recipe flies in the face of yesterday's post touting Grandma's lack of dependence upon the almighty prepared-item-in-the-can.  However, even Grandma used the canned varieties of tomatoes and beans without guilt. Sometimes she even opened up a can of corn or peas! As much as she would have loved to be the consummate farm girl that she was and go out to the garden and pick and prepare her veggies fresh, she lived in the city and urban farms had not quite taken off at that time. 

She didn't make this dish often, because Grandpa didn't care for foods that were too spicy, but when she did the wonderful smell was unmistakable. It can be made with or without the beef and still be amazing too.  This is also a great freezable item or a great dish to take to potlucks. Be sure to break out the cast iron skillet or muffin tin and make some cornbread to serve with it! Your family will sing your praises, I promise.

Easy and Delicious Stovetop Chili

1½ lbs natural lean ground beef (optional)
2 Tbsp butter
1 cup onion, chopped
1 cup bell pepper, chopped
1 cup celery, chopped
1 tsp garlic, minced
1 Tbsp Worcestershire sauce
1 Tbsp chili powder
1 (15 oz) can pinto beans (do not drain)
1 (15 oz) can small red beans (do not drain)
1 (15 oz) can pork and beans
2 (14.5 oz) cans petite diced tomatoes (do not drain)
1 (15 oz) can tomato sauce
2 Tbsp sugar
1 tsp salt
½ tsp pepper

Brown ground beef; pour off grease or liquid. Set aside. 

In Dutch oven or heavy pan, melt butter and saute onion until golden. Add bell pepper, celery, garlic, Worcestershire sauce and chili powder. Add in browned beef and combine. Stir in canned beans, pork and beans, tomatoes, and tomato sauce, stirring until combined. Add sugar, salt and pepper. Heat to boil, then reduce heat and simmer for 2 hours. 8 servings.

 

Serve with cornbread and salad for a filling and delicious meal!

NOTE: This freezes beautifully. Let cool after cooking and pour into your desired container.