Gramma Rosie's Saturday Night Meatless Chili (and How to Chop an Onion!)

Please excuse the ancient (and awful) photography of this post.  I promise it has no effect on the outcome of the recipe.  :)

I can't be sure about the creation of this recipe, but I have some good guesses about some of the details.  My Gramma Rosie fed five kids on primarily a teacher's salary (and work schedule), so most her recipes were simple and cheap.  Mama tells me that this chili was the star of the dinner table on most Saturday nights when she was a kid.  

I remember loving this chili so much as a kid that I always looked forward to dinner from the moment I first smelled it simmering on the stove.  Traditionally our family serves it with shredded cheddar and saltines, so don't be shy about adding a little somethin' to make it extra yummy.  

One disclaimer:  Dr. S isn't a huge fan of this particular recipe.  It's got a little too much tomato for his taste.  But being a few steps up from dumping the chili straight out of a can, I think I'll take it.  

This post includes pictures and instructions for meatless chili, however, feel free to brown some ground beef in the pot before adding in the chopped onion.  The meat-lovers (and tomato haters) in your house will like it better that way!

I always pick nice big onions.  They're cheap and they add plenty of flavor.

To begin chopping, cut off the top and bottom.

Then slice into the skin,

 and peel it off.

Give it (and your knife and cutting board/plate) a rinse.

Cut it in half from top to bottom.

Then make horizontal slices from one side of each half to the other.  If you finish at this step, you've julienned the onion.

To finish chopping, turn the onion 90 degrees and slice the other way.

Pour into a large, hot pot, where a couple tablespoons of oil preheated while you chopped.

Saute until beginning to become brown and caramelized.

Next stir in diced tomatoes.  Let them simmer for a minute and absorb some flavor.

Then lots of beans!  These beans are already cooked, so you'll need to make your own ahead of time (crock pot method here) or open a couple of cans.  

Last come the seasonings, for plenty of extra flavor!

And finally the soupy, saucy extras.  Gramma (and Mama!) always use condensed tomato soup, but you can certainly use tomato sauce if you prefer.  The condensed soup does add a bit of flavor and thickener, so just remember that if you decide to change the recipe.

The last step is to just simmer for an hour or two on low heat, stirring occasionally.  This works great in a crock pot!

Gramma Rosie's Saturday Night Chili

1 lb. ground beef (optional)

2 T oil

1 large onion, chopped

3 cups diced tomatoes (2 small or 1 large can)

3 cups beans, cooked (2 small or 1 large can, drained and rinsed)

1 T chili powder

1 tsp garlic powder

1/2 tsp paprika

1/2 tsp salt

1/4 tsp pepper

1 1/2 cups condensed tomato soup or tomato sauce (1 small can)

water, to desired consistency

shredded cheddar and saltine crackers, for serving

If using the meat, brown in large stock pot and season with spices.  Add oil (if needed) and onion and saute until onion begins to brown and caramelize.  Add remaining ingredients and stir well.  Heat to boiling, then reduce heat to low and simmer 1 to 2 hours, or until thick and delicious.  Serve hot, topped with shredded cheese and crushed saltines.  Pour leftovers over baked potatoes or cooked spaghetti; or dump into the bottom of a casserole dish, top with cornbread batter and bake.