This article was written by Erin Walsh.
I hope that you had a wonderful Halloween with plenty of treats and not too many tricks.
With the slight chill in the air and dampness descending upon Queens, I decided to make a soothing pot of chili in my Crock Pot that it sure to warm one’s very being and please the palate and belly.
I turned to my Grandma Ruth’s recipe, passed down to me by my mom, that is simple to make and has just the right balance of sweet and savory, thanks to the hint of sugar that is this recipe’s secret weapon.
This recipe can be made in less than an hour on the stove top, but if you have more time, simply brown the meat and onions before adding these and all remaining ingredients to your slow cooker for six hours on low heat.
Chile Con Carne (Source: Ruth Biermeyer)
2 lbs. ground meat
2 large chopped onions
3 celery stalks, finely chopped
½ green pepper, finely chopped (optional)
½ tablespoon garlic salt or two cloves garlic
¼ teaspoon chili powder
2 cans kidney beans
2 cans tomato soup
2 tablespoons dry parsley
1. Brown meat with onion, celery and peppers until well browned. Add salt, pepper and garlic salt or diced cloves of garlic.
2. Add chili powder, parsley, kidney beans and tomato soup. Cook slowly over medium-low heat for ½ hour. When finished, add the sugar and stir well before serving.