This is favorite family recipe of the chef at one of our sister schools. The Mini Skool chef, Miss Kim (Lacey location) shares her mom, Janet Martin’s, recipe that she learned to make while growing up in Ohio. She recommends mixing in a handful of shredded cheddar cheese plus a dollop of sour cream and serving it with (or on top of) cornbread or Fritos. It is sure to satisfy your family’s hunger! Best of all, you can toss it all in a slow cooker and let it simmer so it is ready to dish up anytime for a hearty snack or meal.
1 ½ pounds ground beef (or turkey), cooked to “crumble” + 1 onion, diced + 1 green bell pepper, diced + 2 (27 oz) cans kidney beans, drained + 2 (14 oz) cans diced tomatoes + 2 cans tomato soup + 1 packet chili seasoning (French’s Chili-o is best!) + 1 bay leaf + if desired, add hot chili powder.
Mix together and heat up all ingredients until almost boiling, then simmer for at least 30 minutes.