No doubt my mother Veronica’s chili was a delightful treat on those cold, winter weekends growing up at my home in New York City. My sisters, brother and I knew we were in for some comfort food when my Mom took the 2 pound package of chopped meat out the freezer to defrost. She kept it simple, spicy, hot and thick, served straight up on a bed of Carolina white rice … Mmm,mm,mm! Warms my heart and tummy just thinkin’ ’bout her and that chili♥
Total Time: 1 hr 35 min / Prep: 15 min
Cook: 1 hr 20 min
Yield: 6 to 8 servings
2 pounds ground beef
2 cloves garlic, chopped
One 8-ounce can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
3-4 whole cloves
2 bay leaves
1/4 teaspoon cayenne pepper
One 15-ounce can kidney beans, drained and rinsed.
One 15-ounce can pinto beans, drained and rinsed.
1. Place the ground beef in a large pot and throw in the garlic,cloves and bay leaves.
2. Cook over medium heat until browned.
3. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne.
4. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
5. Add the beans and simmer for 10 minutes.
6. Serve chili on a hot, steaming bed of rice.
★ For a twist to an old recipe, top with shredded cheddar cheese and chopped onions. Serve tortilla chips and lime wedges on the side for an extra fun punch!