This chili is quick, easy, and not too hot. It is great for a middle-of-the-week family dinner served with sliced sourdough bread and salad. It originally was printed in Bon Appetit (December 1983) as a request for the chili served at Grandma's Saloon & Deli in Duluth, Minnesota.

Ingredients

6 serv.

chili powder↗2 tablespoons
garlic salt1 teaspoon
pepper↗1⁄2 teaspoon
butter or margarine↗1⁄4 cup
sliced mushrooms2 cups
chopped onion1 cup
chopped celery1 cup
crushed tomatoes or diced tomatoes in tomato puree↗2 cans
water↗1⁄4 cup
sugar↗1 tablespoon
Worcestershire sauce↗1 teaspoon
canned kidney beans↗2 cups
drained
shredded cheddar cheese↗
sour cream↗
ground beef↗1 lb

Step-by-step instructions

1
Combine chili powder, salt and pepper in cup; set aside.
2
Melt butter in large saucepan over medium heat.
3
Add mushrooms, onion and celery and cook, stirring occasionally, until onion is transparent (about 10 minutes).
4
Add ground beef and about 1/4 of chili powder mixture.
5
Cook, breaking up meat with fork, until browned.
6
Stir in remaining chili powder mixture, tomatoes, water, sugar, and Worcestershire sauce.
7
Cover partially and simmer 15 minutes.
8
Add beans and simmer 10 more minutes.
9
Ladle chili into broiler proof serving bowls.
10
Sprinkle each serving with about 2 tbsp shredded Cheddar cheese.
11
Broil until cheese melts.
12
Top each with dollop of sour cream (optional).
13
Serve immediately.

Source: food.com

Original recipe ↗

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