I would say out of all the recipes that MeMaw passed down, this one is the most cooked, the most eaten, and the most loved. On a cold chilly night, this chili served over mini tater tots or a baked potato, topped with sour cream and cheese, is the best meal out there. And let’s not forget, that it is the soul in the mouth-watering MeMaw Enchiladas.
Enjoy!
MeMaw Chili
Imagine a recipe that whispers of generations past, a cherished heirloom passed down through the family. MeMaw's chili is a testament to simplicity and tradition, a dish that speaks of warmth, love, and gatherings around the table. No beans here—this chili is all about the meat and chili powder, a blend that MeMaw mixes herself, balancing heat and earthiness with a touch of smokiness.
As the chili simmers on the stove, the aroma fills the kitchen, drawing in family members from all corners of the house. They know that soon, MeMaw's famous enchiladas will follow, each one filled with a generous scoop of this hearty, meaty chili. MeMaw's recipe isn't just about ingredients; it's about tradition, about the stories shared over steaming bowls, about the laughter and love that seasons every bite. It's a staple at family gatherings, a reminder of heritage and the simple joy found in good food made with care.
Ingredients
EQUIPMENT
Instructions
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Over medium-high heat, pour the oil into the large pot. Add the meat cook and stir constantly until all the meat is gray. Never brown the meat.
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Once the meat is grey, add the 4 cups of water and other ingredients, except for the flour, cornmeal and the 1 cup of water. Stir to combine.
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Cover, and let simmer 2 hours over medium to medium high heat. Stir occasionally.
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In a small bowl, mix the flour and cornmeal with the 1 cup of water. Stir with a fork until very smooth.
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Add the flour mixture to the meat mixture, and cook for another 30 minutes. Stir often. You may have to add more water for the desired consistency.
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Remove from heat and serve.
