Here’s a more detailed version of your family’s Pop Pop’s chili recipe, complete with tips and notes for making it perfect each year:

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Pop Pop’s Chili (Steelers Game Tradition)

Servings: Doubled recipe, serves about 10-12
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Equipment: Large soup pot

Ingredients:

  • 2 lbs ground beef
  • 1 tbsp oil or butter (for sautéing onions)
  • 2 medium onions, chopped
  • 1 tbsp garlic (minced)
  • 2 cans (14.5 oz each) seasoned stewed tomatoes (or plain, if preferred)
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 2 cans (15 oz each) pinto beans, drained and rinsed
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 2 cans (8 oz each) tomato sauce
  • 1 can (10.5 oz) condensed tomato soup
  • 1 soup can of water (use the tomato soup can to measure)
  • 1-2 tbsp chili powder (to taste)
  • 2 tbsp sugar (optional, to balance acidity)
  • 1 tbsp salt (adjust to taste)
  • ½ tsp black pepper (or to taste)
  • 3 bay leaves
  • Optional toppings: shredded cheese, cornbread, sour cream, chopped green onions

Instructions:

  1. Brown the Ground Beef:
    In a large soup pot, brown 2 lbs of ground beef over medium-high heat. Break up the beef into small crumbles as it cooks. Once fully browned, strain off the excess grease and set the beef aside.
  2. Sauté the Onions and Garlic:
    In the same pot, add 1 tablespoon of oil or butter. Heat over medium and add the chopped onions. Cook until the onions are soft and translucent, about 5-7 minutes, stirring occasionally.
  3. Add Garlic:
    Add 1 tablespoon of minced garlic to the onions. Stir constantly for about 1 minute, being careful not to burn the garlic (burnt garlic will taste bitter).
  4. Return the Ground Beef:
    Add the browned ground beef back into the pot with the onions and garlic. Stir everything together until well combined.
  5. Add Canned Ingredients:
    Add the 2 cans of stewed tomatoes, 2 cans each of kidney, pinto, and black beans (all drained and rinsed), 2 cans of tomato sauce, and 1 can of tomato soup. Use the empty tomato soup can to add 1 can of water to the pot.
  6. Season the Chili:
    Add 1-2 tablespoons of chili powder, 2 tablespoons of sugar (if desired), 1 tablespoon of salt, and ½ teaspoon of black pepper. Toss in 3 bay leaves. Stir everything together to combine.
  7. Simmer:
    Bring the chili to a simmer over medium heat. Once it starts to bubble, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes. Stir occasionally.
  8. Taste and Adjust:
    After 30 minutes, taste the chili and adjust the seasonings as needed. If you prefer more heat or depth of flavor, add more chili powder, salt, or pepper. You can also add a pinch of sugar to balance out the acidity of the tomatoes.
  9. Simmer Again:
    Let the chili simmer for an additional 30 minutes uncovered, allowing the flavors to meld together. Stir occasionally to prevent sticking.
  10. Serve:
    Remove the bay leaves and serve the chili hot. Enjoy it plain, or top it with shredded cheese, a dollop of sour cream, or crumbled cornbread.

Notes:

  • Seasonings: Since the original recipe was vague on amounts, feel free to adjust the chili powder, salt, and sugar to your family’s taste.
  • Tomatoes: Using seasoned stewed tomatoes adds an extra layer of flavor, but plain works just fine if that’s what you have on hand.
  • Beans: Mix and match your favorite beans, but the combo of kidney, pinto, and black beans gives a great texture and flavor.
  • Leftovers: This chili tastes even better the next day, so don’t hesitate to make it ahead!

Enjoy your Steelers game with a hearty bowl of Pop Pop’s chili! Go black and gold! 🖤💛

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