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It really is perfect. Make a big batch and freeze it for later. You won’t regret it.
In a large Dutch oven or stock pot, add the oil and butter. Turn the heat on the burner to medium high. Once the butter is melted and the oil is hot, add the onions, celery and jalapenos. Let these cook until the onions begin to turn translucent. Add the ground beef and break it up with a wooden spoon or spatula. Cook the beef until it is no longer pink. Add the beans, chili seasoning packets, tomato sauce, chili powder, cumin and red pepper flakes.
Turn the burner down to medium heat and cover. Let this simmer for at least 30 minutes stirring a few times during that half hour. I like to let this simmer for at least an hour and I stir at least 5 times mainly because I can’t keep myself out of it.
Serve with additional onion, jalapeno, cheddar cheese and sour cream if you wish.
My great grandmother’s original recipe for the chili she made in her Muskogee, Oklahoma chili parlor, in the early days of statehood when chili parlors were so popular. I have won 2 chili cook-offs with this simple, historic and authentic recipe for Oklahoma chili.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!