Mom’s Chilli Recipe
There’s a few things I want to say about this chili recipe before you make it. For one, you are reading the recipe correctly when it says 1 heaping teaspoon of peanut butter. This is her secret ingredient and how her grandmother used to make it. Unless you are allergic I do recommend adding the peanut butter. I know it seems weird, but it just adds this deep creamy flavor to this pot of chili. I also want to note that it is best to cook the beans a little, just as the recipe says, before adding your crushed tomatoes and tomato soups. This just helps to soften the beans.
  1. In a large stock pot add ground chuck, garlic powder, onion powder, salt, and pepper; cook until chuck is browned. Next, add onion and jalapeños, cook until onion is translucent. Add kidney beans and cook for about 3-5 minutes. Add crushed tomatoes and tomato soup; mix. Add season salt, chili powder, peanut butter, and sugar; mix. Cover, and cook on medium heat until chili begins to boil, stir every few minutes. Serve with shredded cheddar cheese, onions, and Jalapeños. Enjoy!