Ginger’s Mom’s Best Chili

This recipe is very versatile and forgiving and you can easily change it up to make it your own.  I used my mother’s recipe and added a few things to make it my own. 

I’ve used the stove top, a crock pot and instant pot to make this recipe. A crock pot is my favorite.  

 

1# ground beef

1# spicy Italian sausage

1/2# bacon, chopped up into small pieces

1 medium onion, diced 

1 stalk celery, diced 

1 colored pepper, (any color except green), diced

1/2 cup ketchup

1 - 28 oz can baked beans

64 oz (2 quarts) canned tomatoes

32 oz (1 quart) kidney or chili beans

2-3 tablespoons chili powder

In a cast iron frying pan, brown beef, sausage and bacon. Remove from the pan and saute the fresh veggies in the same pan.  Put all ingredients in the cooking vessel of your choice. 

• If cooking on a stove top: Bring to a boil and lower heat to a simmer and cook until the fresh veggies are cooked and the flavors are well blended.

• If using a crock pot: Cook on high heat until the fresh veggies are cooked and the flavors are well blended. You will need at least an 8 quart crock pot

• If using an instant pot: Use the soup setting and make sure the fresh veggies are cooked and the flavors are well blended. You will need at least an 8 quart instant pot

A few notes about this recipe:

• I usually make this using items from my pantry and freezer and don’t have the celery or pepper. It still tastes great.

• Bush’s Baked Beans Bold & Spicy are the preferred beans for this recipe, but I’ve been unable to find them for a while.

• This recipe freezes well. I freeze it in 2 cup containers for a quick meal.