I grew up loving chili. But not all chili, just my mom's sweet chili. As far as I'm concerned there is nothing better. My husband is known for his spicy chili's, but for me, I love the sweet taste with the vinegar bite that reminds me of mom. This is the kind of chili you can serve anyone. Kids love it because of the lack of heat and grownups love the distinct taste. Mom's chili gets its vinegar bite from the chili sauce, if you're not a big fan of that taste, scale back the chili sauce and add some ketchup. (I, however, love that bite!) :)
We also have another tradition that goes along with this chili....we serve it over white rice. Yep, rice. It wasn't until I met my husband that I found out most people don't eat their chili that way! For me, it's the ONLY way to eat chili! :) Topped with some shredded cheddar cheese and I'm a very happy girl.
Note: this is a double recipe and makes enough to feed at least 8 people, if not a bit more...scale it back if you need to. :)
2 lbs ground beef
2 large green peppers, chopped
1 large onion, diced
3 stalks of celery, chopped
3 cloves of garlic, minced
2 Tbsp chili powder
2 jars chili sauce (make sure you don't grab cocktail sauce, they are right next to each other)
3 cans diced tomatoes
4 Tbsp fresh parsley
3 Tbsp Worcestershire sauce
3 cans red kidney beans (or a variation of your choice)
1 box white rice (cook according to package directions and set aside)
shredded cheddar cheese
In a large dutch oven, brown the meat really well. (till little brown crusts form) Drain the fat from the pot.
While the meat is browning, saute the green peppers, onion, garlic, and celery. Cook until tender.
Add the veggies to the meat along with the next five ingredients. (do not add the beans yet)
Bring to a boil and then simmer on low for about two hours.
About a half hour before you are ready to serve, add the beans and heat through.
Serve over the rice and top with the cheddar cheese. Then just dig in and enjoy! Happy Chili Cooking! :)