Marlys loved to make her Chili Beans. I looked at that recipe, and felt it was a bit much for the first time, especially when she also had Papa McBryde’s Chili recipe. I found this recipe to be simple, easy to make, and it is scalable to half size without much work.
Papa McBryde Chili
- 2 lb. hamburger, coarse ground
- 2 package chili mix envelopes
- 1 large onion, chopped
- 1 bell pepper, chopped
- 32 oz. diced tomatoes (canned)
- 16 oz. tomato sauce
- 32 oz. pinto beans (optional)
Brown hamburger and onion. Add rest of ingredients. Simmer at least an hour.
In researching this recipe, it becomes apparent that it is scalable. The recipe calls for 2 cans of diced tomatoes, 2 packages of Chili mix powder, etc. – about two of everything except the onion and bell pepper, and those can easily be cut in half.
I used red bell pepper to try to add some visual appeal to the chili. Perhaps next time, I would use half red and half green; I think the visual component would be enhanced with a bit of green showing through.
There are a multitude of different chili powder mixes in the stores now; I chose to use the McCormick Original figuring this was probably historically the one that was available way back when. I was surprised to find that there was not much heat in the final chili product using the “original”; I would like things with just a bit more spice, and would look at the “hot” chili powder mixes next time. I am not ready to add fresh jalapenos to the recipe although that seems like an interesting option.
Although the recipe isn’t explicit about stirring the pot while it is simmering, my intuition says that anytime we simmer for an hour or more, we should stir the pot about every 10 minutes to ensure nothing has sunk to the bottom and is burning. Marlys taught me to do that when we were simmering the Mexican Soup.
And as usual, we find inflation changing the weight of the canned goods, and I found it hard to get the exact measure of hamburger. My hamburger came in packages that were more like 1 1/4 pounds, and the tomatoes were 14.5 ounces per can, and the pinto beans were 15 ounces per can. So we don’t exactly duplicate the recipe, but we do the best we can without being foolish.