My Papaw's Chili Recipe

I guess we all have those recipes that we use over and over again every single year without fail? Or is it just me? Today I would like to share my Papaw's Chili Recipe with you.  It's so yummy and to me its the best chili EVER!

I have a really old cook book that we bought from the church when I was just a girl...a teenage girl.  I've used this recipe book for years and its well worn and stained with splatters of food.  It has some really good recipes in it too.

You can tell this page with my Papaw's Chili Recipe on it is well "loved" with food splats!  You'd think that after as many times that I've made this recipe I'd have it down by memory now, but since I only make in the cooler weather months, it doesn't stick and I have to pull the book out and look each time.  Here is my Papaw's original recipe:

B. J. Fain's Chili

5 lb. chili meat
1 large onion chopped
1 3oz. bottle Gebhardt's Chili Powder
Salt and Black Pepper to taste
12 or more garlic cloves minced
2 8oz. cans of tomato sauce
2 heaping tsp. cumin (comino)

Brown meat; then add garlic and onion. Cover with water and simmer until meat is tender. Put tomato sauce, chili powder and cumin in a container, blend well.  Add to meat and simmer at least an hour longer. One pound of cooked seasoned pinto beans may be added if you desire.

Bennett J. Fain

We love to add Fritos corn chips and shredded cheese to ours and have a Frito Chili Pie as we call them in Texas.  It's the perfect comfort food in our home.  Mmmmm good!

It doesn't have to be done all at once.  It is a slow process in the works! C-ya next time!

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