Chili Pat's Recipe

Old-school chili built from the pantry shelf. Ground beef and onion browned in lard, then simmered with red kidney beans, canned tomato soup, water, hot chili peppers, vinegar, and salt until the whole pot thickens into a hearty, spoonable stew.

Using tomato soup as the base instead of crushed tomatoes or tomato sauce gives this chili a slightly sweeter, smoother body. The soup is already seasoned and thickened, so it does double duty as both the liquid and the flavor foundation.

The vinegar is the unsung hero. Two teaspoons might not sound like much, but that small amount of acid brightens the entire pot and keeps the richness of the beef and beans from tasting flat. Simmer it all until thick and you’ve got a bowl of chili that’s honest, satisfying, and on the table in 30 minutes.

Kitchen Tips

• Brown the beef well before adding the remaining ingredients. Good browning means more flavor in the finished chili.
• Break the ground beef into small pieces as it cooks. Large chunks won’t distribute evenly.
• Simmer uncovered so the liquid reduces and the chili thickens. Covered pots trap steam and stay soupy.

Variations

• Add a tablespoon of chili powder and a teaspoon of cumin for a more complex spice profile.
• Stir in diced tomatoes or a can of Rotel for extra texture and heat.
• Top with shredded cheddar cheese, sour cream, and sliced green onions.