Grandmas Ohio Farm Chili
Submitted by Lhouwing
Grandma’s Ohio farm chili made with ground beef, hot Italian sausage, kidney beans, and condensed tomato soup. Served the Midwest way: ladled over mashed potatoes in a big bowl.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minOhio farm chili is its own animal. Three cans of condensed tomato soup stand in for the base, which gives it a thick, slightly sweet backbone that pure tomato chili doesn’t have. A pound of ground beef and a pound of hot Italian sausage go in together, and the sausage does the heavy lifting on spice so you don’t need a long ingredient list to get depth.
The defining move: serve it over mashed potatoes, not cornbread or crackers. It’s a Midwest farmhouse thing and it makes the whole bowl.
Brown the meat, drain the grease, throw everything in one pot, simmer 45 minutes. That’s the whole recipe.
Kitchen Tips
- Don’t skip draining the grease after browning. Between the beef and sausage, there’s a lot of fat that would make the chili greasy rather than rich.
- The bay leaves are easy to forget. Fish them out before serving.
- If you want more heat, lean toward hot Italian sausage over mild and add an extra splash of hot sauce.
Ingredients
Directions
Brown hamburger and sausage, drain off grease, then dump it all in a big pot, bring it to a boil, then simmer for 45 minutes.
Serve over a scoop of mashed potatoes in a large bowl.
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