NOTE: Chili can be basic or extravagant. This chili is very basic
and can be made to your liking by adding more or less spices. A great
chili, with lots of savory flavor, it is very easy to cook up. Garnish
with mild or cheddar cheese and serve with Sweet Southern Cornbread
recipe found on page 107 of Rosalie Serving Country Cookbook.
1 ½ pounds lean ground beef
2 tablespoons mild olive oil
Lawry's coarse garlic salt with dried parsley
1 small onion, chopped
1 (15-ounce) can whole or diced tomatoes, juice included
2 (15-ounce) cans tomato sauce
1 teaspoon sugar
¼ teaspoon pepper
2 bay leaves
2 cans Brooks Chili Beans, mild or hot
1 cup water
1 (1.25-ounce) packet McCormick's Original Chili seasoning mix
or seasoning mix of your choice
salt and pepper
shredded cheddar cheese
2 cups cooked small shells, optional
shredded cheddar cheese
dollop of sour cream, optional
1. In large skillet, sauté ground beef in oil until no longer pink;
drain oil from meat. Place meat in an 8-quart pot and sprinkle
liberally with garlic salt.
2. Add chopped onion and cook for 5 minutes, until onion becomes
limp. Add diced tomatoes, sauce, sugar, pepper, and bay leaves. Let
mixture come to a soft boil.
3. Add the chili beans, water, and chili seasoning mix. Cover and
let simmer for about 35 minutes. Add a little water if too thick.
Stir chili occasionally and add salt and pepper to taste. Serve in
soup bowls over small shells and garnish with shredded cheddar cheese.
Serve with cornbread. Serves 6.
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