Tacky Raccoons

[Image found here.]

That picture’s been sitting around in the What-To-Do-With-This-Baboso File for months.  Out of the blue comes a reader comment on a post about Cincinnati Chili from 2008 in which I mentioned a family recipe that that I’ve been using for decades.

Amateur Cook Please, please, pretty please with sugar on top – can we (or I at least) have the Strutts Family Recipe? I’m on my knees here beggin’ ya!

Okay, AC, here ya go.

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Bunk’s Family Chili
Prep: 1 hour. Cooking time: 1 hour min.

5 quart crock pot or dutch oven.

Stock:
2 lb. lean Ground Beef /Ground Chuck
2 med. Size yellow onions (or 1 bag frozen diced onions)
2 green bell peppers
2 – 12 oz. cans Campbell’s Tomato Soup
2 – 8 oz. cans Hunt’s Tomato Sauce
2- 12 oz. cans chili beans (or pinto beans)
2 – 4 oz. cans mushroom stems and pieces

Spices:
1 tbls garlic powder
1 tbls black pepper
1 tbls chili powder
1 tbls crushed red pepper
1 tsp cumin
1 cube chicken bullion

Spaghetti or Macaroni.

Fine-grated sharp cheddar cheese.

• In an iron skillet, brown ground beef with garlic powder. When done, remove to crock pot, saving the “grease.” While ground beef is browning, dice onions and bell peppers.
• Brown onions in grease until soft. Add to crock pot and mix. Clean skillet.
• Add tomato soup, tomato sauce, rest of spices to crock pot and mix.
• Add canned beans (drained).
• Add diced bell peppers and (drained) mushroom stems and pieces and mix.
• Set crockpot on high until bubbling, then turn down to medium. Stir occasionally, sample for desired heat level. Cook for 1-hour minimum before serving.
• For hotter chili, add more chili powder and/or cumin.
• Serve over spaghetti or macaroni, top with grated cheddar cheese.

Serves about 8, more if you serve it over pasta.

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Note that this is NOT Cincinnati chili, nor is it Texas Style as it has *gasp* beans in it and it’s not intended to blow your head off. It’s also more like a stew than a soup, and can be eaten with a fork. The pasta is optional, but if you have a large crowd it’ll keep you from having to make multiple batches. Beware, it goes fast.

If you have a large number of people, make multiple batches ahead of time and freeze them. A pan of jalapeno cornbread is a nice addition, too.

Next day leftovers are even better. If you try this recipe, lemme know how you like it.