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    Robert's Restaurant Chili

    the secret to the success of the recipe is cooking the sauce for a long time.

    List of Ingredients





    3 tablespoons roast beef drippings, lard, vegetable shortening or butter
    1 1/2 pounds good-quality hamburger
    1 cup chopped green bell pepper (divided)
    1 1/2 cups chopped onion (divided)
    1 can (16 ounces) kidney beans, drained, liquid reserved
    1/8 teaspoon garlic powder
    Salt and pepper to taste
    1 can (about 14 ounces) whole tomatoes, mashed
    1 can (10 3/4 ounces) tomato soup
    1 teaspoon tomato paste
    1 teaspoon sugar
    1/4 cup water
    1/4 teaspoon chili powder, or to taste (optional)

    Recipe



    To prepare meat: In medium-sized saute pan combine beef drippings, meat, 1/2 cup green bell pepper and 3/4 cup onion. Cook, stirring occasionally, until meat is no longer pink. Set aside.

    To make sauce: In large, heavy bottomed saucepan, combine liquid from kidney beans with garlic powder, salt and pepper, tomatoes, remaining 1/2 cup green pepper, remaining 3/4 cup chopped onion, tomato soup, water and chili powder, if using. Simmer slowly, stirring occasionally, for about two hours.

    When done, add reserved meat mixture and simmer one hour. A few minutes before serving, add kidney beans and heat through. Make about 12 servings.
 

 

 

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