When the temperatures dip, and I’m driven inside to keep myself entertained, I like to warm myself up with some hearty staples from my mom’s kitchen.  This past weekend it was my mother’s chili that kept me happy in between holiday celebrations.  Now there are a lot of variations on chili and some very, shall we say interesting new wave versions, none of which interest me in the least.  No turkey, avocado, or white chili for this gal.  I want it traditional, I want it hot, spicy, and served in a big bowl.  A bread bowl is the only variation from my mother’s that I’m willing to make because, ya know, bread.

Mama’s Chili

Ingredients:
2 lbs. ground beef
1 chopped green pepper
1 chopped large onion
1 can (14-oz.) tomato sauce
1 can water (refill tomato sauce can)
1 can Rotel chopped tomatoes w/ green chilis
4 Tbls chili powder
2 tsp. cumin
1 tsp. oregano
1 tsp. paprika
2 tsp. salt
1 Tbls sugar
2 Tbls corn flour
1 circular loaf of corn bread or sourdough

Directions:
1.  Cut a circle into the top of the bread loaf, making sure not to cute too deep so as to not to puncture the bottom of the “bowl”; scrap out the inside of the bread loaf to create your chili bowl; set out until time to serve
2.  In a large pot, brown the ground beef; drain liquid from pot
3.  Add onion, green pepper, tomato sauce, water, Rotel tomatoes, and ALL listed spices
4.  Simmer for 30 minutes with the lid on
5.  Add corn flower with 1/4 cup of water
6.  Simmer for 30 minutes without the lid