Chili

Everyone likes their chili a certain way; super spicy or medium hot, with or without meat, with or without beans. In true Scandinavian fashion, our version of chili is pretty bland, but people who try it love it because it is so different from other chili recipes. Our recipe uses meat AND beans, but you can leave out the meat and add in a can of corn to make a vegetarian version. 

Adding toppings to the chili can make it your own; toss in some shredded cheese, crackers, sour cream, sliced green onions, or jalapenos to spice it up.

I usually make a double batch of chili; it freezes beautifully, and is great to pull out on a cold day when I don't have time to cook. I like to serve it with a warm slice of homemade cornbread that has been slathered with butter and a drizzle of honey.

Chili                                                                                                  Printable Version

1 lb. ground hamburger or turkey

1 medium onion, chopped

1 can Campbell's Tomato Soup

2 soup cans of water

1 large can crushed tomatoes

1 can light red kidney beans, drained

1 can black beans, drained

1 can chili beans, with the juice

1 Tbsp. chili powder (as hot as you like it)

1 tsp. ground Ancho chili pepper

1 tsp. ground cumin

1 Tbsp. brown sugar

1 dried bay leaf

In a large pot over medium-high heat, brown the meat with the onion. Turn the heat to low and add in the tomato soup, then use the soup can to add two cans of water. Add the crushed tomatoes, kidney beans, black beans, and chili beans and stir together well. Sprinkle in the chili powder, Ancho chili pepper, cumin, and brown sugar and stir to combine. Stir in the dried bay leaf. At this point you can add more water, depending on how thick you like your chili.

Let the chili simmer for an hour, remove the bay leaf, dish into bowls, and serve with cornbread and toppings.