Everyone has those recipes they grew up on and were handed down through their family. We think my grandma got this recipe from her mom too, but we aren’t positive. My grandma was hardly known for her cooking – our fond family meal memories pretty much always involve restaurants.  If there’s one thing Louise got right though, it was her chili. So much so, that when my mom and dad were getting married and my mom was moving from Terre Haute to Indianapolis, one of the things she copied down to take with her was Grandma Lou’s chili recipe. She still has that piece of notebook paper from 1983, stained from years of use, and now laminated to preserve it for the years to come.

When I moved to my first apartment after college, I copied the recipe onto my own little piece of notebook paper. Whenever either of us makes the chili, we diligently take out our respective pieces of notebook paper, even though I’m pretty sure we both know the ingredients by heart.

This chili is a serious crowd pleaser. I have one good friend in particular who I can count on to finish three bowls every time he comes over and there’s chili on the stove. It’s become a favorite when our friends come over for bonfire nights and football games, and will be the easiest dinner party you ever throw. Simple steps, and it pretty much just hangs out on the stove until you’re ready for it.

Note: The recipe below is for a double batch based on my grandma’s original recipe, with a few tweaks from my mom and I over the years. It’s RARE for us to make anything smaller than a double batch, because you’ll want to have leftovers around. (When people are coming over, I make a triple batch, if not a quadruple – seriously, it’s that big of a hit.) Plus, it freezes beautifully, so you can take some out for a round two on a night you don’t feel like cooking.

You’ll need:

• 2 lbs ground beef
• 2 small onions
• 1 quart tomato soup
• 1 big can/bottle of tomato juice (how much you use is up to your personal preference, see below)
• 2 cans of chili beans (officially: Brooks Hot Chili Beans)
• 2 tablespoons Mexene chili powder
• 1 teaspoon salt
• 1 teaspoon cumin
• pepper and cayenne pepper to taste
• your preferred chili fixings

Start by either mincing your onions or throwing them in the food processor. I prefer the food processor, because it makes the onion practically melt into the ground beef. Combine the onion and ground beef in your pot and brown together. Drain the mixture.

Add in your tomato soup. This is where the original recipe calls for one can of water to the one can of soup, but I don’t typically use the canned soup/water method. I like to make up for the missing water with the tomato juice, because it adds more flavor than the water would alone and makes for a heartier chili. If you want to thin things out a bit at this point, splash a little juice in, otherwise it can wait until later.

Now for your spices. Add in the Mexene chili powder, cumin, salt, and pepper(s). I usually go for a little bit of black pepper, and then a solid amount of cayenne for the heat. The balance/combo is up to your tastes. For the chili powder, to quote my mother, “If it isn’t Mexene, don’t waste your time.” This is one ingredient my grandma and mom were both serious about, and if it ain’t broke…

Simmer for 15 – 20 minutes.

Add in your chili beans and tomato juice. Officially, a single batch of chili gets half the big can of tomato juice, or the whole can for a double. We grew up on a more “soup-y” chili, which I learned was very different from the thicker chili my Texan husband grew up on when he was in charge of making it one night and I came home to meat sauce. We’ve found our happy medium, so add according to your preference, keeping in mind it’ll thicken up a little over time.

Simmer another 10 minutes.

If you aren’t ready to eat quite yet, turn it to low and just let it hang out. Top/mix with your favorite chili fixings. I prefer it on top of macaroni noodles with some cheese and a little bit of sour cream or plain greek yogurt, depending on what I have around. My husband prefers Fritos, a whole lot of cheese, and ketchup. (Yes, ketchup. No, I don’t get it either.) If you’re making it for a party, set up a toppings bar and let people do their own thing, and I promise you, everyone will be happy.

This chili was made Sunday during the championship football games, and naturally football games and a good Indiana chili call for a good Indiana beer. This one was a Farmer’s Daughter Wheat from People’s Brewing Company in  Lafayette, Indiana. My mom’s dad was a farmer, so it always seems fitting when I have a Farmer’s (grand)Daughter Wheat, especially with my grandma’s chili.

This picture was taken at my mom and stepdad’s wedding back in October 2007. I realize I look like a child, but I was 22 and a senior in college. My middle name is Louise for my grandma, and I can’t help but smile whenever I make her chili. She passed away this past March, but her chili will live forever through us. We love you, Grandma Lou, a bushel and a peck.