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Granmama’s Homemade Chili

Thank you, Aunt Betty, for contributing this recipe to our original 1992 Perkins’ Family Cookbook. I have basically recopied your version of your mom’s/our Granmama’s Homemade Chili for the younger generations of our family and friends to have as an easily accessible digital copy for their reference. Aunt Betty is an amazing southern cook (in her own right). Growing up I always loved eating meals at Aunt Betty’s house with Uncle Don and Barry.

True to the era in which it was made, Granmama’s Homemade Chili is a no-frills, country recipe that uses only 7 simple pantry, ingredients. I fondly remember visiting granmama’s Williamstown home, many times on the day prior to a big family gathering/holiday, to help her clean and get ready for her guests/company. She was always sure to have a big pot of Homemade Chili or another type of soup made and ready on the stovetop to feed anyone that might just happen to drop-by early. Her kitchen door was always open. Sometimes when she made her chili, she threw in a few spaghetti noodles or elbow macaroni for a little extra twist/variety.

WHAT ELSE DO YOU NEED?

7 Simple Ingredients
Print Recipe

Granmama’s Homemade Chili

Deliciously simple and easy to make!
Prep Time30 minutes
Cook Time1 hour 30 minutes
Course: Soup
Cuisine: American
Keyword: Chili, Homemade Chili
Servings: 8

Equipment

  • 8 – 10 Qt Stock Pot and Lid
  • Cutting Board
  • Knife
  • Can Opener
  • Cooking Spoon
  • Measuring Spoons

Ingredients

  • 2-3 Pounds Ground Beef
  • 2-4 Medium Yellow Cooking Onions (diced)
  • 15.5 Oz Can of Joan of Arc Kidney Beans
  • 46 Qz Can of Tomato Juice
  • 3-4 Tablespoons Chili Powder (to Taste) (Cathy recommends using 1-2 (.63 oz packets) of Buena Vida Chili Powder)
  • Salt to taste
  • Dash Garlic Powder

Instructions

  • In a large stock pot, brown the ground beef and drain off the fat.
  • Add the diced onions and cook until tender.
  • Next, add the chili powder.
  • Salt to taste and add a dash of garlic powder to the beef and onion mixture.
  • Then, add the kidney beans (drained) and the tomato juice.
  • Bring to a boi. Then let the Chili simmer for 1-2 hours on low heat.
  • OPTIONAL: May also add some precooked spaghetti noodles/or elbow macaroni. Incorporate well into the Chili before serving