There’s no better comfort food on a cold, snowy winter’s day than a big bowl of hot chili!! Accompanied with a handful of saltine type oyster crackers and maybe a tangy ham salad or cheese salad sandwich, it makes for a hearty meal!

I have been making chili for many years and pretty much just wing it-adding ingredients and simmering the whole business until it looks and tastes just right.
Occasionally I would buy the packets of McCormick’s chili seasoning, just because it was more convenient and faster.
The family seemed to like it, so when I discovered that the same mix could be found in large containers which made it a lot more economical, I started buying that.

I still don’t have an exact recipe, but I use around 2 pounds of ground beef, browned, three 15 ounce cans of kidney beans and two 15 ounce cans of tomato sauce. Then add the chili seasoning mix until it tastes right. (around 1/4 cup suits us).Simmer for about ten minutes and the chili is ready to eat.

Many years ago when I was a young mother with a new baby, a kind neighbor brought me a bowl of stew for dinner. It was so good, that I immediately ran over and begged her for the recipe. It has been a favorite in my family ever since.

If you try it, be sure to use all the different spices exactly as they are in the recipe to get the full benefit of it’s unique flavor.

INGREDIENTS

2 tablespoons fat (any type)
2 pounds beef chuck, cut in large cubes
1 large onion, sliced
1 clove garlic
4 cups water
1 tablespoon salt
1 tablespoon lemon juice
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 bay leaves
Pinch of allspice
Carrots and Potatoes (No definite amounts given. Put in as many or few as you like) I just throw some in until it looks like enough to feed the family.
A little corn starch and water (Adjust this to your liking)

INSTRUCTIONS

Heat fat in a large heavy saucepan. (I use a six quart dutch oven)
Brown meat on all sides. Add water and spices.
Simmer 2 hours.
Add vegetables, and cook until they are tender.
Add corn starch to a small amount of water and stir into the stew to thicken the juices.

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