I love this chili and I’m not even a “chili” person
Nate’s 93 year old great grandfather invited us over for dinner one night in Sequim, WA where he lives across the ferry. He made us the best chili I’ve ever eaten! I don’t even like chili. He simmers it for at least 2 hours to let all the flavors meld. There’s just something about getting a recipe from a grandparent. There are no short cuts, just real ingredients and a Chili and Cornbread Recipe made and passed down with love.
This chili isn’t artificially thick. It’s exactly the way chili should be, just rich, flavorful and true comfort food on a rainy day. It’s also super easy, which as a lazy foodie, I love.
Great Grandpa T’s best chili recipe
1lb ground beef 80/20 fat (or you can use bison or a leaner meat)
2 cans of 13 oz pinto beans (you can also do kidney or garbanzo)
1 -13oz can of diced tomatoes
1 small rotel (mild)
1/2 cup diced onion
1 TBL chili powder
1 TBL Lawry’s or Johnny’s all purpose seasoning
1 Tsp garlic powder
1 TBL brown sugar
6 oz water
sprinkle of oregano (optional)
Brown meat with chili powder. Add all remaining ingredients. Bring to a boil. Simmer and cover for 2-3 hours. Serve with cornbread on top.
Moist Cornbread with a secret ingredient
I don’t know about you, but I can’t eat chili without cornbread. This one is my go to because it is sweet and has a secret ingredient to keep it moist- yogurt! I love cooking it in a cast iron pan so that it browns well on the edges but stays moist in the center.
These two recipes are such a winning combo. I hope you enjoy them as much as I do!
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