From the kitchen of Pat Meyer

Grandma Meyer's
Comfort Food Chili

Enter your ground meat and get exact ingredient amounts.
Thick, meaty, and hearty — more stew than soup.

lbs ground meat

Original recipe is based on 3 lbs. Seasoning is ¼ cup per pound.

Mom's Chili Seasoning
Total Seasoning Mix
Chili Powder
Garlic Powder
Ground Cumin

Ratio: 2 parts chili powder · 1 part garlic · 1 part cumin

Chili Ingredients
Large Vidalia Onion
Crushed Tomatoes

28 oz cans

Petite Diced Tomatoes

14.5 oz cans · seasoned variety works great · grab an extra can in case the mix is too thick

Beans

15.5 oz cans · dark/light red kidney or black beans · drain before adding

Chopped Green Chiles

7 oz cans

Butter

For greasing the pot

Yields approximately servings
Recipe Steps
  1. Put a large stew pot on the burner at medium high.
  2. Use butter to grease the bottom of the pot. Dice the onion into small pieces and sauté until translucent and slightly brown.
  3. Put all meat into the pot and stir regularly until cooked through. Drain off excess fat before continuing.
  4. Add the seasoning mix into the pot and stir until the meat is evenly coated.
  5. Add crushed tomatoes and petite diced tomatoes. Mix well.
  6. Drain beans of their liquid, then add to the pot. Mix.
  7. Add chopped green chiles. Mix.
  8. Reduce heat and let simmer for 30 minutes, stirring the pot regularly. If the chili seems too thick, add an extra can of diced tomatoes to loosen it up.
  9. Reduce heat to warm and let sit for an hour. Taste and adjust — if it's a little mild, stir in an extra teaspoon or two of chili powder. Serve in bowls.
Garnishes & Sides
Shredded cheddar cheese · sour cream · guacamole · diced onions
Serve with tortilla chips or toasted & buttered sourdough bread