Its Chili Season! An Altman Family Recipe

My sister Whipcreamy and I grew up on this chili, and love it to this day. Since we don't know which cookbook it originated from (we basically make it by heart these days), Mom Altman is getting credit here. I made a double batch using ground turkey this weekend and the double is perfect for sharing and/or freezing. Serves approximately twelve regular sized peeps, 6 super-sized fatty bumbalattys. For a single recipe, cut everything in half (math class comin' in handy, yo.) ok? Ok. Let's go.

Mom's Chili (Double Recipe)

• 2lbs ground beef or turkey (84% lean beef or 90% lean turkey)
• 2 cups chopped onion (more or less depending on taste, I like more)
• 1.5 cup chopped green peppers (or two large peppers---this is just a guide)
• 2 one lb cans whole tomatoes
• 2 one lb cans dark red kidney beans
• 2 eight oz cans tomato sauce
• 2 tsp salt
• 2 bay leaves
• 1/3 cup chili powder
• optional: 1/2 teaspoon sugar (to reduce the acidity of the tomatoes)
• optional: two fresh or jarred whole finely chopped jalepeno peppers (for spicy)

Directions:

Chop vegetables (not too small). Use a big skillet (or a few) to brown the meat with onions and green peppers. When it's lightly browned, transfer to large stew pot. Add remaining ingredients to the pot (first drain the beans of water) and crush the tomatoes with a wooden spoon to break 'em up. Simmer covered 1-2 hours. Serve with grated cheese and ground black pepper and a few more jalepenos (if you're not on Prilosec) and enjoy. Always seems better the second day.

Yay!