This is one of those meals that got me excited when I was young and noticed Mom cooking it. It’s hearty and it makes the house smell terrific. More importantly than anything, it’s delicious! Mom always told me that the secret to this chili is in the stewing beef and she might not be wrong. Everyone that I’ve ever served this chili to loves the addition of the stewing beef. And now I add even more to keep Brent, the meatatarian, happy! I personally though, think that the real secret to this yummy chili is in the onion rounds. It’s just not Mom’s chili unless you have a honkin piece of onion hanging off your spoon! And they get so soft and delicious because they’re in the pot for so long, there’s no beatin it!
When you’re finished, you’re going to have a massively sized pot of chili – no matter how much you eat for dinner! Divide it up into portions that you like and toss them in the freezer. The chili will stay for months and months! When I take it out, I like to turn it out into a pot and slowly reheat it but you can throw it in the microwave too!
2 pounds stewing beef
2 pounds ground beef
4 cans kidney beans, drained and rinsed
4 cans diced tomatoes
1 can tomato sauce
1 large onion, cut into thick rounds
1/4 cup paprika
1/4 cup chili powder
1.) Brown the stewing beef and the ground beef in a frying pan.
2.) Meanwhile, combine all the other ingredients in a very large stock pot.
3.) After the meat has finished cooking, add it to the chili pot and stir to make sure that everything is mixed together.
4.) Cook on very low heat for at least 2 hours.
5.) Serve and enjoy!