While it's still cold with rain and snow in parts of the country then it's time for some good stick-to-the-ribs chili. Here's my recipe that I've been making and sharing for over 40 years. If you share this with friends or neighbors make sure you have copies of the recipe as I guarantee that you will be asked for it.
Mr. Myron Drinkwater - Lake Forest, CA

This makes a pretty large batch so make sure you have a large soup pot or Dutch oven if you make it using this recipe. You can make a smaller (about 1/2 this batch size by using less ground beef and 14.5 ounce cans of beans, but make sure you use the large 28 ounce size can of chili beans as a lot of the chili flavor comes from the chili beans and sauce). You don't have to use the mixture of beans that I use - like you can use all red kidney beans as my late mother used to do or any combination you desire or prefer.

Drink's Midwest Down Home Chili

2 1/2 - 3 lbs ground beef *
1 large onion, peeled and cut in a medium dice
1 (28 oz) can diced tomatoes (whole tomatoes can be used - just crush them with your hands)
1 (28 oz) can chili beans, undrained
1 (28 oz) can red kidney beans, drained and rinsed
1 (28 oz) can pinto beans, drained and rinsed
1 (28 oz) can black beans, drained and rinsed
1 (1 lb) brick or stick of Chili Con Carne **
2 Tbsp chili powder (or to taste)
1 Tbsp garlic salt
Tomato or V8 juice to thin the chili to desired consistency

* When the supermarkets have boneless chuck roasts on sale I have them grind several pounds for me and package it in the size packages I use (2 1/2 to 3 pound) in my chili and meat loaf recipes, then freeze it until I'm ready to use it. When I use the ground chuck roast I KNOW what meat is going into the chili.

** The only Chili Con Carne available in our area is the XLNT brand in the deli section of the supermarkets. The Chili Con Carne will be right next to the XLNT brand packaged tamales in the deli section. In my travels throughout the states I've found that Chili Con Carne comes in both 1 pound brick and stick (like a package of Jimmy Dean sausage) varieties and in other brands, such as Ohse.

In a LARGE skillet over medium heat, cook the ground beef and diced onion until the meat is no longer pink and the onion is soft and translucent. While the ground beef and onion are cooking, stir with a wooden spoon or spatula and break up any large clumps of ground beef. Also, during that time place all of the other ingredients, except the tomato or V8 juice, into the soup pot or Dutch oven over low heat. When the ground beef and onion are cooked, drain and add to the other ingredients. Cover and cook over LOW heat for at least two hours (the longer this chili cooks (simmers) the better and more flavorful it is - especially great when reheated). While the chili is simmering - EVEN OVER LOW HEAT - it is necessary to stir often to prevent the chili from sticking to the bottom of the soup pot or Dutch oven, so be sure to stir well from the bottom of the pot. Yield: easily 14 to 20 servings.

That is all there is - there ain't no more - so now you have the real recipe for my chili - If you haven't had some of this you've been missing a great chili - especially good for filling the tummy on a cold and/or rainy day. Serve with crackers of your choice (I think that simple saltines work best with this chili), shredded cheddar cheese and diced green onions, including the tops. OR skip the garnish and toppings and have it straight out of the pot and into a soup bowl or mug.......You can also add a dollop of sour cream if you desire - I don't. And of course, cornbread is always a compliment to a good bowl or mug of chili.

Note: I make my chili in a Guardian Service Cookware 12-quart kettle that I acquired many years ago. Using this kettle over as low heat as my stove will go allows the flavors to meld and I don't have any need to stir as often as when using other cookware because there is no sticking of the food to the bottom of the kettle.
Mr. Myron Drinkwater - Lake Forest, CA

http://www.nancyskitchen