Grandpa's Chili

This chili recipe has more of a tomato flavor and consistency than traditional chili, and if more beans are your preference, adjust the amount and kind to your liking.

It's cold outside and there's nothing better than a hot bowl of chili soup to warm you up after an afternoon of skiing, sledding or snowman-making.

Following is our family's favorite chili recipe, courtesy of Grandpa Raymond Anderson. And if you really want to do it right, Grandpa always made peanut butter and iceburg lettuce sandwiches to go with his chili. We know -- it sounds odd. But try it, and you'll know you've discovered a good thing.

Chili Soup (serves 6-8)

Brown in a skillet, drain grease:
1 pound Ground Beef
1/3 cup chopped Onion
1 cup Ketchup
1 Tbsp. Barbecue Sauce
2 Tbsp. Brown Sugar
1 tsp. Tabasco Sauce
1 Tbsp. Worcestershire Sauce
1/2 tsp. Garlic Salt
1 Tbsp. Chili Powder
1 Quart (4 cups) Tomato Juice

1 can Chili Beans with sauce
1 can dark red Kidney Beans, drained

Simmer slowly for an hour and adjust seasoning. More chili powder and Tabasco for more heat.

Add a third can of beans, either small white or black beans
Substitute ground turkey for ground beef
Serve with a dollop of sour cream as garnish

Peanut Butter & Lettuce Sandwiches (serves 6)

12 slices of favorite sandwich Bread (Wheat, oat, white)
1 head of Iceburg Lettuce
1 jar Peanut Butter (for peanut allergies, substitute Soynut Butter spread)

Spread peanut butter on both sides of bread, place 3-4 layers of lettuce between the slices, cut in half and serve with chili soup above.

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