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This is the chili recipe I grew up with.  It is perfect for a wide range of audiences because it is simply chili–not over-the-top-hot or chalked full of unusual ingredients.  Plus, it pairs perfectly with my mother’s legendary Pay-The-Dentist Cinnamon Rolls.  It’s a very simple recipe and can be prepared on stove top or in crock pot for those cloudy autumn days when nothing but chili will do.


1 pound ground beef
2 small onions, coarsely chopped
1 teaspoon salt (optional)
3-4 teaspoons chili powder
2 bay leaves
1 teaspoon Worcestershire sauce
2 cans (8 oz) tomato sauce
2 cans (15 oz) kidney beans, undrained
1/2 cup ketchup
2 whole fresh tomatoes, coarsely chopped (optional but it gives it a more made-from-scratch taste and appearance)

Brown beef in a skillet and drain fat.  Add rest of the ingredients to a crock pot, stir and cook on low for five to six hours OR place in a large pot, bring to a boil and simmer rapidly for two hours.

Mmm…chili and cinnamon rolls…

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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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