Today I’m getting ready to make the first annual autumn batch of Chunky F’ing Chili. The recipe started out with my grandma on my step-dads side of the family. As for the name? We’re from the Northeast. Maybe we swear a lot. Even grandma.
Chunky F’ing Chili
- Get a big pot
- Brown a pound of ground beef over medium heat. Don’t drain the grease!
- Add: baby carrots, 2 green pepper, 2 med. size onion, sliced fresh mushrooms. Make sure all of your veggies are cut into nice, chunky size pieces, or else it won’t be Chunky F’ing Chili. Sprinkle lightly with salt & pepper, paprika and chili powder while it cooks.
- Let veggies and beef cook together, intermingling their tasty juices and flavors, until veggies start to get soft.
- Add: 3 cans tomato soup, 1 can of corn, drained, 1 can white northern beans, 1 can black beans, both drained. (You can add 2 cans of kidney beans instead, but I’ve never liked them much. Plus, the whole black/white beans makes a really great racial harmony statement).
- Stir everything together and sprinkle chili powder until it forms a layer over the entire surface of the chili, then, stir the powder in. It should turn a deep red. Add more chili powder to taste (load it up if you like it spicy).
- Switch your heat down to low, put a lid on it, and let simmer for at least 30 minutes.
- Stir well and serve. Top with shredded cheese.
I’ve served this over white rice, which is tasty, but not really necessary. Buttered biscuits or buttered bread really go well with this chili too.
The beauty of the recipe is that you can add whatever veggies you like, I’ve added red potatoes, zucchini, all sorts of stuff, and it always ends up tasty.