Chili Cook off – Mom’s Chili vs My Chili

This is one of the first recipes Mom ever taught me and one of the first I converted to being vegetarian. I make mine a little different than her so I’ll put my variations at the end. Chili is one of those great recipes if you don’t like one vegetable you can substitute for something else. It’s also the kind of recipe you can use to clean out your fridge and pantry. This recipe freezes well, and it makes a lot so be prepared with lots of small containers or lots of company.

Mom’s Chili

  • 1 Package Yves Ground Round ( I like the Mexican version the best)
  • 4 tsp olive oil
  • 6 cloves of garlic minced
  • 2 large peppers of your choice
  • 2 cups of chopped onions
  • 4 cups of mushrooms ( I like mixing button and portabello if I have them on hand)
  • 1-2 jalapenos, depending on how spicy you want it
  • 2 tbs chili powder
  • 1 tsp salt
  • 2 tbs whole wheat flour
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp ground cumin
  • 2-8oz cans or 1-16 oz can tomato sauce
  • 1 cup of veggie broth ( or water, or beer)
  • 1 can of red kidney beans
  • 1 can of white kidney beans
Method

In a large skillet heat oil over medium heat and saute garlic and onion. Add peppers, mushroom and jalapenos cook until soft. Stir in Ground Round, add spices and flour stirring well. 

Add Tomato sauce, veggie broth and beans, bring to a boil. Once boiling, reduce to a simmer, cover and cook for about 7 minutes. Serve warm.

My Chili 

  • 1 Package Yves Ground Round ( I like the Mexican version the best)
  • 4 tsp olive oil
  • 6 cloves of garlic minced
  • 2 large peppers
  • 2 medium onions, diced
  • 4 cups of mushrooms, washed stemmed and sliced ( I like mixing button and portabello)
  • 1-2 jalapenos, depending on taste
  • 2 tbs chili powder
  • 2 tsp of ground cumin
  • 1 bottle of pasta sauce
  • 1 can of diced tomatoes
  • 1 can of red kidney beans
  • 1 can of white kidney beans
  • 1/4 cup of cocoa
  • salt and pepper to taste
Method

In a large skillet heat oil over medium heat and saute onion with spices. Add peppers, mushroom, jalepenos and garlic and cook until tender.

Add diced tomatoes, tomato sauce, Ground Round and beans. Simmer over medium heat for about 5 minutes. Stir in cocoa and simmer for at least 5 more. Season with salt and pepper to your taste.

Chili is always better the next day and is great alone or served with cornbreadbiscuits or brown bread. If you are having some people over for chili, set out small bowls of toppings like tortilla chips, sliced jalapenos, shredded cheese, sour cream and guacamole. And don’t forget the hot sauce!

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