The BEST homemade chili recipe

My Aunty Edie makes the very best chili in the entire UNIVERSE.

It is thick and rich and hearty and we go through it like it was water.
Every year for Christmas I ask her to make me another batch – not because I’m too lazy to make it myself, but because she doesn’t have a recipe.
Gosh darn you people that can cook by taste! 
I am desperate to replicate your creations, but I can’t cook (well) and I need the measurements and timing or smoke alarms sound.

The other day she came over and we made it together – so I could document every scrumptious morsel.  She’s also given me permission to share it with all of you!

Aunty Edie’s Chili

You will need:

  • 1 large red pepper
  • 2 cups celery, finely chopped
  • 1/2 of a large green pepper
  • 1 medium-sized sweet onion
  • 1tbsp Olive oil
  • ~3lbs lean ground beef
  • 4 cans red kidney beans
  • 1/2 cup butter
  • 6 cans tomato soup
  • 1/2 can tomato paste
  • 3 tbsp chili powder (or more depending on your tastes)
  • 10 small-medium potatoes
  • 2 tbsp olive oil
  • salt and pepper to taste.

Directions:

Brown the ground beef and drain the fat.
Peel, wash and cut the potatoes to bite-sized morsels.  Put in boiling water to cook until soft.
Finely chop the peppers, celery and onions.
Add the first tbsp of olive oil to a large frypan and then add the chopped vegetables.  Cook until the onions are soft.

diced vegetables in frypan


In a large soup pot, add the vegetables and ground beef and stir together.

chili ingredients in large soup pot


Add in the kidney beans (drained), tomato soup, tomato paste, butter, chili powder and remaining olive oil.
Stir until thoroughly combined.

chili simmering on the stove


Add in the cooked potatoes and let simmer (on low) for about 1 hour – stirring occasionally.
You can tell it’s done if the celery is slightly soft, but not soggy.

Add in the salt and pepper to your tastes – we added about 3 tsp of salt and another tsp of pepper – but we like mild here.  You could even add in more chili powder and/or red cayenne if you want something more spicy.

freezer bags labelled with "Aunty Edie's Chili"


Once cooled, put in labelled freezer bags and (per Jennifer Johal’s tip the other day) freeze on a cookie sheet so they are flat.

chili packaged and lying flat in freezer bags


This meal is like a chili-stew.  It’s so thick and hearty – and easily spiced to your tastes – you might never try another chili recipe again.

bowl of chili with toast and shredded cheese on top
spoonful of chili being raised to camera

Thank you Aunty Edie!  I’m so glad I finally have this documented!

This will make 16 servings – I packaged it up into one family size serving per bag.
Mmmmmm, my house smells so good right now – and I can just imagine how great it will taste after a day tobogganing!

ENJOY!





  Have a great one!

Linked to:

Made From Pinterest
Tatertots & Jello

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Between Naps on the Porch

2015-05-04T12:42:08-04:00December 5th, 2014|RECIPES|1 Comment

One Comment

  1. Organize your Freezer for Winter September 4, 2015 at 2:01 am - Reply

    […] Not to mention it gives me reason to turn out another monster batch of my Aunty Edie’s famous chili! […]

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