We collected quite a few recipes from Doug’s mom back in the early 90s. Her chili is one of my favorites and it can be spiced to your preferred degree of pepperiness. I rediscovered this recipe when I was looking for Jean Englehardt’s meatloaf recipe. A few other favorites surfaced, and you’ll see them in upcoming Recipe Thursdays.

Doug’s Mom’s Chili
serves 4-6

1/4 c oil
1 onion, chopped
5 garlic cloves, chopped
1.5 lb ground meat
1/4 c flour
4 T chili powder (or more to taste)
1/2 T onion powder
1/2 t garlic powder
1 t salt
1/4 t black pepper
2 cans red kidney beans (16 oz size)
2 cans tomatoes, whole (16 oz size)

In a large pot, saute onion in oil until golden. Add garlic. Crumble meat into mixture and brown. Remove pot from heat and add flour and spices. Stir thoroughly. Pour in beans and bean liquid, then add tomatoes (crush them with your hands to break into chunks) & liquid. Stir. Return to heat and simmer 30 minutes or more. Add water if the chili thickens too much. Serve over rice.