Conlon Family Chili

Name: How to cook Conlon Family Chili - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: Us

Introduce

Chef :

Maggie Conlon Martin

Conlon Family Chili

My siblings and I grew up loving Dad's simple version of chili. Probably why it's a "comfort food" for me still. I've only changed one ingredient in his original recipe; since I'm not wild about chili powder, I substitute minced pickled jalapeños. Try it with your own pickled jalapeños (my recipe link below).

Ingredient

Food ration :

12 servings

lbs. Ground beef

onion, diced

1-2 tsp.

Garlic powder (to taste)

1-2 T.

Diced jalapeños (to taste, or substitute chili powder)

6 cups

V8 juice

2 cups

Spicy V8 juice

1-2 cans

Kidney beans (to taste)

Cooking instructions

* Step 1

NOTE: Don't use shredded cheese to garnish. In the hot chili, it melts too fast and ends up coating your spoon and bowl (pain to clean later) and kinda disappear. When you stir in small cubes of cheese instead, they get melty but maintain their shape.

* Step 2

In large soup pot or Dutch oven, brown the ground beef over medium-high heat. Drain or spoon out the fat. Stir in the onion, jalapeños, and garlic powder.

* Step 3

Add the V8 juices. You can adjust the ratios to suit your spicy preference; just stick to 8 cups total V8 juice. Cover and reduce heat to low. Simmer for 2-3 hours, stirring occasionally.

* Step 4

We like all the optional garnishes in ours. We also like to serve/eat with a peanut butter sandwich (just peanut butter on bread). A nephew stirs peanut butter right into the pot of chili when he makes it. And one of my brothers adds a little bit of dark chocolate to the pot! I've tried the dark chocolate, and it's surprisingly good; subtle, so you can't identify it as chocolate when you're eating it.