by Kathleen Couch

Created on: February 20, 2010

Want your chili mild and sweet?  Or do you like it spicy and thick?  Do you love your chili with kidney beans, or without?  This easy, delicious chili can be the base for whatever style you want.

The chili recipe has been a favorite of our family and friends for over 35 years.  I originally got the recipe in an unexpected way.

My husband served in the Air Force during the Vietnam War era.  His duty was in the Wichita, Kansas area at a Titan II missile silo.  The crew consisted of two enlisted men, and two officers for each 24 hour shift.  Because of the length of time they were on duty, some of the crew members learned to cook some really good dishes for themselves and their crew mates.  This chili dish is attributed to Captain Jerry Fagan, Missile Combat Crew Commander of SAC 381st

Strategic Air Command Wing, and the 532 Strategic Missile Squadron.  Thank You, Jerry!

CHILI

3 Tablespoons Butter (salted)

1 Large Sweet Onion chopped

1 ½ lbs. Ground Chuck

4 cans Tomato Soup

2 cans water

1 or 2 cans Dark Red Kidney Beans (drained)

3 Tablespoons of Chili Powder

2 Tablespoons of Flour

1 Teaspoon Corn Starch

Enough water to make the last three items into a fluid paste.

1.  In a soup pot put in together the butter, onion, and ground chuck.  Set on medium heat, use a fork to break up the ground chuck, and lightly brown the meat, cooking the onions till tender. 

2.  Add the tomato soup, and two cans of water.  Stir this in, and cook about 10 minutes. 

3.  Add the desired amount of kidney beans. If desired, before doing this step divide the soup into two batches, and make one without beans. 

4.  While this is cooking, make a paste of the chili powder, flour, and corn starch, with the water.  Stir the water into the mixture until it is mixed and fluid, but not runny. 

5.  Now use a large spoon or ladle and take some of the juices from the chili, and slowly add into the paste, while stirring.  Do this several times.  Then slowly add the mixture to the hot chili, stir until incorporated throughout. 

6.  Now cook on medium heat for 45 minutes, making sure to stir often to avoid scorching on the bottom of the pan.  This will thicken the chili.  Cook with a lid until the last 15 minutes.

The chili will be mild and sweet, suitable for children.  To make it spicier, just sprinkle more chili powder for your portion, or add any other heat.   To any of the versions of this chili top with shredded cheese, and a dollop of sour cream to enhance the yummy soup. This is great served right away, but if you can, refrigerate, and wait until the next day. Everything is blended together better, making it a superb chili.  Often I make larger batches of the chili, and freeze some for later.

Bon Appetite!  And be sure to remember the men who served to protect us as Americans, now and in the past.

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