Eds Chili Supper Chili

This chili was made for school chili suppers back in the 1950’s. I remember in the third and fourth grades, the teachers would have each student draw on poster board a bowl of chili and crackers. The posters were then used to advertise the coming event. This recipe comes from our neighbor who worked in the school cafeteria.

Step: 1

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.

Step: 2

Stir onion into the beef. Season beef with chili powder and stir; add chili beans and tomatoes. Season chili with salt and pepper. Bring the chili to a simmer, reduce heat to medium-low, and cook at a simmer until thick, at least 1 hour.

Per Serving: 140 calories; protein 11.6g; carbohydrates 10.7g; fat 6.1g; cholesterol 29.9mg; sodium 305.1mg.

The name of “stew” can process to 2 time a food and a cooking method. Stewing involves not fast cooking piece of meat, vegetables or beans in a flavorful water based . It’s similar to braising, instead it makes have a few piece of differences. The meat is chopped into few of pieces instead of being cooked whole , and the liquid all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.