Last week I came down with a pretty nasty cold. But since my cat is not much of a cook, I had to make myself some soup – or chili rather. This recipe is my dad’s so it was the closest thing to having someone else cook for me as I could get without leaving my apartment.

This chili actually recently won best chili in a contest my dad entered in their community. No wonder, when we used to live in Texas he was on a chili team! The only thing I changed was using hot chili beans instead of mild.

Most of the time I double this recipe. In which case I sometimes use half chuck steak and half ground beef, and one can hot beans and one can mild (and yes I actually did double it this time but am posting the undoubled version). As an added bonus, I also whipped up my mom’s jalapeno cornbread which I will be sharing with you tomorrow!

One year ago: Oven-Fried Onion Rings

RON’S CHILI

Serves 4-6

Ingredients:

1 medium onion, chopped

2 Tbsp olive oil

1 lb. beef chuck steak, cut into bite-sized pieces (may substitute with ground beef)

1-15 oz. can tomato sauce

1-6 oz. can tomato paste

1-10.75 oz. can condensed tomato soup

3/4 cup water

6 oz. beer (half a bottle)

1 Tbsp chili powder

1 tsp salt

1/4 tsp cayenne pepper

1 tsp Tabasco hot sauce (optional)

1-15 oz. can hot Mexican chili beans

1 medium green bell pepper, chopped

1/2 cup shredded cheddar cheese, plus more for topping

Directions:

1. In a large pot over medium heat, cook onion in olive oil until tender. Add meat and brown until only a little pink remains.
2. Add sauce, paste, soup, water, beer, and seasonings. Thoroughly mix and reduce heat to medium-low. Simmer uncovered until thick, about 2 hours, or until the meat is very tender.
3. Stir in the beans, pepper and cheese. Simmer for another 15 minutes and then serve immediately with additional cheese on top, and with either crackers or corn bread.

Source: My dad