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Chili Two Ways: Like Mama Used To Make And Better

Everyone’s got one – a chili recipe. The first recipe is my mama’s original recipe, and the second one is my modern adaption.

chili on a spoon

Photo: Back to the Cutting Board (flickr)

Both of these chili recipes can be made vegan.

Everyone’s got one – a chili recipe.

Mine is simple. Actually, it’s really my mama’s recipe. It’s an easy and straightforward set of ingredients – so easy that people seem dumbfounded once I explain it to them.

Both recipes are great as is but they can also serve as a great base to add things to (think mushrooms, ground lamb, bell peppers, carrots, basically whatever floats your boat).

My Mama’s All-American Chili

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onions (diced)
  • 1 small can tomato paste
  • 2 cans kidney beans (liquid used)
  • 2 cans chili beans (liquid used)
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1/2 tablespoon salt
  • 1 teaspoon black pepper

Method:

  1. Sweat onions with olive oil in large saucepan until tender.
  2. Add tomato paste and stir constantly.
  3. Quickly add cans of beans (liquid and all) and one can worth of water. Stir.
  4. Add spices and simmer for 4 minutes. Serves 8 – 10.

The Chili Never Ever Disappoints

This recipe is vegan – and amazing!

If vegan isn’t your thing, add ground beef or lamb to the onions; or add roasted chicken with the spices. Top with delicious cheese or sour cream of your choice.

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onions (diced)
  • 1 small can tomato paste
  • 2 cans garbanzos (rinsed)
  • 2 cans black beans (liquid used)
  • 1 can whole peeled tomatoes (chopped, liquid used)
  • 2 cloves garlic (minced)
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1/2 tablespoon salt
  • 1 teaspoon black pepper

Method:

  1. Sweat onions with olive oil in large saucepan until tender.
  2. Add tomato paste and stir constantly.
  3. Add cans of beans (liquid and all), chopped tomatoes, and one can worth of water. Stir.
  4. Add garlic and spices. Simmer for 4 minutes.
Clara Moore

Clara Moore is a chef from St. Louis finding her way in Seattle, one plate of food at a time. She lives in a cedar cabin in the woods and cooks at home a lot more now than ever before.

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  • Rae

    Cool recipes! Here is a link to mine, which is actually pretty similar. (and is my mom's recipe too… ha!)
    http://thecowswillthankyou.wor…/

  • http://profiles.google.com/justin.bell Justin Bell

    Where’s the meat?

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