Chili Recipe : The Standard

01 Feb
Chili Recipe : The Standard

I have mentioned that food was a way of life in my home growing up. It was different for my father than for my mother, but nonetheless a way of life for both. The chili recipe I am going to share is a prime example.

My mother cooked the way her mother cooked, which is the way she learned to cook from her mother and friends and neighbors. When my grandmother and then my mother had a recipe in hand that they liked it was “the” recipe. From that recipe onward they did not deviate. This was definitely true in the case of my mother’s chili recipe.

This chili recipe was handed down to my mother from her mother who was given the recipe by the mother of one of her neighbors. Because the chili recipe originated with this woman, whose name was  Nellie, it was and still is “Nellie’s Chili”. Anytime my mother was going to make chili, this was the chili recipe she used as her standard.

My father was a much more adventurous cook. He liked to research a recipe’s origin and read over multiple recipes for a dish before deciding which recipe he would make (this time). He never admittedly disliked the standard chili recipe that mother made, but he did like to make his own from time to time.

Although my father is no longer able to make chili, but my mother is. In fact just last week she made a pot of her chili recipe; Nellie’s Chili. She still loves it.

My brothers make this as their standard and the chili recipe I used today to top the chili cheese dogs that my family is eating for dinner; the standard chili recipe. I served the chili dogs (beef for the red meat eaters and turkey for the non-red meat eaters) with oven baked potato chips. They were delish! It was a perfect pairing.



  • 1 ½ pounds ground beef
  • 1 large onion (chopped)
  • ¾ cup celery (chopped)
  • ¼ teaspoon celery seed
  • 2 small cloves garlic
  • 2 Tablespoons chili powder
  • 2 cans tomato sauce
  • 2 Tablespoons Worcestershire sauce
  • ½ Tablespoon brown sugar
  • 1 can tomato paste
  • 1 to mato paste can of water
  • 2 cans red kidney beans
  1. Brown ground beef. 

  2. Drain excess grease.

  3.  Add remaining ingredients. Simmer for 1 hour.


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Posted by on February 1, 2018 in Recipe, Uncategorized



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