John Dowd's Chili

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The chili I grew up with.

1 to 1 ½ pounds of ground chuck roast or 90% lean ground beef

1 medium sweet onion - chopped

2 medium cans of Brooks chili hot beans (use liquid)

1 can of tomato paste (small can) plus can of water

1 medium can of tomato sauce plus one can of water

1 tsp chili powder

1 tsp ground black pepper

½ tsp garlic powder

½ tsp onion powder

Brown meat with chopped onion over medium heat, adding teaspoon of chili powder, teaspoon of pepper, a couple of three shakes of garlic powder and onion powder. Cook over medium heat until meat is lightly cooked and onion is translucent. Remove from heat and drain off any grease, there won’t really be much.

Put meat and all of the above ingredients in a soup pot. Use the liquid with the chili hot beans, add a can of water from the empty tomato paste and sauce cans. Add a teaspoon of sugar and stir gently until ingredients are mixed. Bring to just short of a light boil and then lower to a simmer. Cook on low heat for a couple of hours. You can cover with a lid, but keep a crack on lid. Keep an eye on chili every little bit and stir if necessary when needed to prevent sticking. Also, if chili gets a little too thick, add a quarter cup of water.

I used 2lbs of beef and one can of beans, couldn’t find Brooks. I was fairly liberal with the seasoning. I added a can of diced tomatoes because I remember this chili having chunks of tomatoes. Or at least I want it that way now. :)

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