There are a few home cooked meals that bring back the happiest memories for me: tuna noodle casserole, garbage eggs, stuffed shells, cranberry bread, waffles and, of course, loaded chili, to name a few! Each and every one of these meals tells a story or sparks a memory. All of them special. All of them comforting. Just like the food 😉
One of my most vivid comfort food memories was during a particularly stressful semester in college when I was really missing home. Overtired and overstressed, I was surviving on lean cuisines, cereal and bagels from the library cafe. Thankfully my parents came to visit and when they did, they brought two huge coolers full of food. But not just any food – my mom, Fleury, cooked all of my favorite meals, packaged them in tinfoil containers and froze them. That way, when she and my dad left, I could plop a tray in the oven, warm it up, and eat an actual home cooked meal. And, for the next few months, that’s exactly what I did. I felt so comforted and safe, like I was back home at our kitchen table surrounded by my family.
Anywho, one of those meals my mom made then and continues to make to this day, is what was I affectionately call Fleury’s famous chili! I still have the recipe on a notecard in my recipe box, written in her loopy handwriting. Time and time again, when I’m in need of a comforting and easy meal, this chili has been my go-to. Lately it’s been a great option for when we’re working with whatever we have left the freezer or pantry.
Truth be told, over the years I’ve made a couple of my own tweaks to Fleury’s original recipe (mainly in the spice department) and am so excited about how it has turned out. What did I do exactly? Well, in addition to increasing the chili powder I added some of my favorite warming spices: cinnamon, cumin and…cacao powder! I know, I know – cacao powder in chili? It’s a bit unexpected but just trust me. Once the flavors simmer and blend, they will truly knock your socks off! C declared my last few batches his absolute favorite – something I do not take lightly!
Fleury’s Famous chili is a staple in our house and will be for years to come! It’s easy, oh-so-delicious, packed with veggies, loaded with flavor and can be served on its own or – if you’re feeing daring – with a side of homemade gluten free cornbread.
I hope you enjoy this Linn family favorite! If you make it, don’t forget to share on social and tag #purelynoracooks – Fleury and I can’t wait to see your plates!
Fleury’s Famous Chili Con Carne
A hearty, comforting Linn family favorite take on classic chili with a twist!
- 1 tbsp olive oil (we use avocado too!)
- 1 medium onion, chopped (white, red, sweet – any onion will do!)
- 2 cloves garlic, thinly sliced
- 2 cups celery, chopped
- 1 cup green pepper, chopped (or just a medium sized green pepper :))
- 1 lb ground beef
- 1 lb can kidney beans, drained (you can add more for more servings!)
- 2 lbs diced tomatoes
- 1 tsp salt
- 4 tbsp chili powder
- 1 tbsp cinnamon
- 1 tbsp cacao powder (cocoa will work too!)
- 1 tbsp cumin
Brown ground beef and set aside.
In large pot, saute garlic, onion, celery and green pepper in oil until onion is translucent.
Stir in tomatoes, bean* (see note!), salt, HALF of the chili powder, cinnamon, cacao powder, cumin and simmer uncovered for 45 minutes to 2 hours to blend flavors. The longer the better! *Note: If you like firmer beans, add the beans in after the first hour or near the end. The longer they cook the softer they get!
Add the rest of the chili powder and stir.
Serve with scallions, avocado, grated (vegan) cheese, black olives, green onions, simple mills crackers, cornbread… the sky is the limit!
If prepared in advance – cool and refrigerate. 20 minutes before serving heat SLOWLY on the stove.
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