Our Dad, Sandy, retired from U.S.Navy in 1961 & worked with the U.S.Post Office until retirement in 1979.
He spent his retirement years by arriving at The Raven every morning at 6am to "prep" all of our soups for the daily menu.
Sandy passed away on Father's Day 1988.
The following is his recipe which we still offer during our Fall & Winter months of operation.
Hope you enjoy it.
In large stock pot lightly glaze(saute) onions & peppers with a couple of tablespoons of vegetable oil.
Immediately after glazing add all ingredients except ground beef.
Low Simmer for 1-1/2 hours stirring often. Stirring is important because temperature at bottom of pot is hotter than the top.
Do not cover pot. Reduction of volume is important.
We use a steam kettle which maintains temperature throughout during simmering (165 degrees).
A double boiler or large Bain Marie works, too.
During simmering process, cook off chopped ground beef and drain off excess "grease" or fat.
Add cooked ground beef to stock pot and simmer another hour.
It's ready to serve.
Garnish with fresh chopped onion, grated cheddar & sour cream.
Serve with large Frito's Corn Chips.
Note: Shredded grilled chicken breast meat makes a nice substitute for the ground beef.
Also, Chili holds well and is usually better the second day.
Can also be frozen in small containers(quarts) for that Sunday