Homemade Chili Goulash.. Mom Style
from Jaime Nyman Bell
The chili recipe has been called "Cincinnati-style" because of the macaroni and cinnamon. It wouldn't win any chili contest in Texas, but it's a big winner on a dark and stormy night during the winter.
- 1lb of ground beef nice & lean
- Meat seasoning like Adolph's
- Chili powder
- Garlic salt
- Pinch of cinnamon
- Salt and pepper
- 1 small onion I like Valencia or Walla Walla Sweet
- 1 can stewed tomatoes.. a good reliable label like S & W or Del Monte
- 1 can kidney beans again a good reliable label like S & W or Del Monte, or even Green Giant is ok.. generic is not ok.. they are not as good quality..
- 3 overflowing handfuls of elbow macaroni.
So you cut up & dice onion and sautee in an iron skillet. It has to be cast iron, just because we'v e always cooked it that way
Add 1 pound of lean ground beef and add some flavoring to the meat like seasoning (Adolphs or whatever that meat seasoning is)... something like that..
Add some chili powder. I don't measure it; I just know how much so I would have to measure it from now on to know how much.. but I just sprinkle the chili powder in.. & stir...a hint of garlic salt and a bit of cinnamon. Add a hint of salt & a pinch of pepper.
Then you add the canned tomatoes and beans.. you rinse the cans out with a splash of water so that none of the flavors are lost or wasted.. and the splash of water helps it not be too thick.
After you have cooked this mixture for say a half hour.. so that the flavors all get going really good.. you add the three generous handfuls of elbow macaroni to the pot. Let this all simmer together until the macaroni is ready. Salt and pepper to taste, then serve.
It tastes best with ice cold milk.. And eat it with a round soup spoon, not those gross oval stainless steel soup spoons but a real vintage sterling or silverplate soup spoon is best.
Updated January 17, 2006