Nana’s Chili

As a newly wed in 1970 and young mother I had to learn to make ends meet. One way was to learn to stretch a meal with just pocket change. What a great comfort food for anytime of the year, especially in the fall and winter

1 - Pound of lean hamburger (more or less)
1 - Large onion chopped (more or less)
2 - Large green peppers chopped (more or less)
2 - 27 oz. cans of Bush’s Chili Beans (Mild Sauce)
1 - Quart home-canned tomatoes (cut into small pieces)
1 1/2 - Teaspoon of salt (more or less)
2 - Teaspoon of chili powder (more or less)

Brown the hamburger in a very large iron skillet. Add the remaining ingredients. Bring to a boil then turn down heat and let simmer about 1/2 hour to 1 hour. Depending on how hungry you are! This chili is best made the night before then re-warm the next day for the flavor to enter all the ingredients.

When you put the chili in bowls, sprinkle shredded sharp cheese on the top. Some people also like to sprinkle a little hot sauce on the top of the chili along with the cheese. Best when served with homemade corn bread, homemade rolls and crackers.

* Check my recipe on this website for my homemade cornbread..."Joe B's Cornbread"

Recipe Summary:
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 1 to 1 1/2 hours

Other recipes by Grandma's Cottage:
Almond Honey Butter
Strawberries And Cream Stuffed French Toast With Strawberry Syrup
Caramel-apple Muffins With Caramel Sauce
Joe B's Cornbread
Mommy's Dumplings
Easy Poppy Seed Cake
Easy Potato Pancakes
Coconut Icebox Cake
Hearty Hamburger Casserole
Aunt Clair’s Hot Curried Fruit
Cinnamon-raisin Bread Pudding
Eggs And Sausage Casserole
Fruit Berry Pie
Onion-garlic Bubble Bread
Christmas Holly Wreaths

Recipe Provided By:
Grandma's Cottage
Port Republic, VA

Port Republic Bed and Breakfast Inns