Nothing says winter Sunday like Mom’s chili. My mom graciously shared her recipe of chili one weekend when my husband and I moved a year and a half ago. Just this past weekend we had my family over for a visit and shared this warm hearty lunch. This recipe is perfect to start early in the day and let it simmer for 4 to 5 hours on low.

Ingredients:

1 TB canola oil
1 pound 93 % lean ground beef
Onion-1 medium diced
garlic 3 really large cloves (diced)
Add salt pepper to taste
1pkg food club chili mix-season meat or one heaping TB of penzeys chili powder (I used penzeys chili powder this last time but my mom prefers food club or Mccormicks Chili packet)
1 tsp red pepper flake (optional)
1box beef stock (32 oz)
One 32 oz V8 spicy or equivalent of 32 oz
1tb brown sugar
1 dark can of kidney beans drained & rinsed
1 light can of kidney beans drained and rinsed
1 can diced tomatoes with chilies such as rotel
1 large green pepper (diced)
1 tsp Berbere (penzeys seasoning)

Directions:

Place canola oil in a large Dutch oven on medium heat. Add ground meat to the pan. Season with salt and pepper. Cook meat until browned.

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Add onion, garlic and peppers. Season with salt, pepper, red pepper, berbere, brown sugar, and high quality chili powder.

Cook until onions and peppers are tender about 6-8 minutes.

Add beans, tomatoes and stir.

Now add stock, & V8.

Bring to a boil and then reduce to lowest setting as let cook for 4 hours.

Enjoy with some reduced fat cheddar cheese!