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Growing up in the mountains of Oregon, chili was a favorite for the entire family, especially in the winter when many feet of snow covered everything except our appetites. What made it extra special is that Mom would start making it the night before, by soaking the beans, and the chili would cook all day. It would fill the house with the most heavenly smell. By dinner time, there was never anyone who wasn't ready to dig in.

We lost Mom last year, but her recipe goes on, and is as good today as it was so many years ago. Be warned; this makes a lot of chili. But once the neighbors have sampled it, this is a good thing. They will have a habit of showing up right at dinner time, every time you are serving the chili.

Ingredients:

3 pounds dried beans, pinto or red
3 pounds of meat, in 1/2 inch cubes (do NOT use ground, unless there is no choice) Meat preference is venison, but elk, bear, buffalo, or beef will also work.
2 large yellow onions, chopped
1 large white onion, chopped
4 cloves garlic, chopped
4 stalks celery, sliced fine
8 8oz cans tomato sauce or equivalent
1 can condensed tomato soup
1 small can tomato paste
1 can stewed tomatoes or 4 large tomatoes, chopped
1 can chopped olives
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon sugar
Dash dried mustard (controls gas)
Salt and pepper to taste

Optional:

Chili peppers if you want it spicy
diced cheese to serve over the top of the chili

1. The night before, soak the beans in salted water in a pot. The water should be double the amount of the beans since they will soak it up. Note: Do not use cast iron cookware for this step since the salt will cause rust.

2. In a deep skillet, put the meat, vegetables, and spices. Lightly brown, stirring often.

3. Add the tomato sauce, soup, paste, stewed tomatoes, and olives. Reduce heat to a low simmer, cover, and allow to slowly cook for 2 hours. Stir occasionally.

4. Drain the beans and refill with water to one inch over the top of the beans, then bring the beans to a boil. Allow them to boil for an hour, adding water as necessary.

5. At the end of the hour, drain the excess water and add the sauce. Return to a slow simmer and stir occasionally, while allowing the beans to cook for two or three hours in the sauce.

This chili goes great with home made corn bread, served hot.

This recipe is neither quick or easy. However, it will produce rants and raves. It is flavorful, and despite the size of the pot, leftovers seldom last because it tastes almost as good heated up as a leftover as it did originally.

This chili probably isn't a meal you will want to make often, but when you do make it, it is almost guaranteed to be a major hit with the whole family (and everyone else on the block).

Learn more about this author, Rex Trulove.
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