Amos's Secret Recipe Chili

October 7, 2019

In honor of National Chili Week, I thought it would be fun to share with you a recipe that one of our residents brought to us years ago. Amos was a dear man who loved to cook, and one of the meals he was known for was chili soup. He taught our activity staff to make it, and from that year to this, we have made his recipe for chili soup with the men for the December Men's Luncheon. It's a big hit every year. In fact, when I asked Deb Reilman, our Activity Director, if I could share the recipe on the blog, she agreed, but only with a great deal of reluctance. It seems that at one point, this recipe was a secret. But the restriction is off now, and you can celebrate National Chili Week this week with this special recipe. But let me warn you. It's spicy. Not burn-your-mouth-and-pass-the-milk spicy, but it definitely holds some heat. So if you have a wimpy mouth, this is not the recipe for you.


Amos's Chili

1 lb. hamburger

1 #10 can of tomato juice (approximately 12 and 1/2 cups)

1 can if chili beans

1 can of hot chili beans

1 small onion, chopped

1 tsp. salt

1/2 tsp. pepper

1 Tbsp. chili powder


Brown hamburger and chopped onion in skillet. Drain off fat, and season with salt and pepper. Mix hamburger, tomato juice, beans, and chili powder in a soup kettle. Simmer on low for at least 2 hours, stirring occasionally. Serve with shredded cheddar cheese and corn chips.

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