Mom's Chili

Growing up, we almost always had soup on Christmas Eve. Most often, it was chili. My mom has always made one recipe for her chili, and it is well-loved by many family and friends. It has a creaminess to it that most chili recipes do not, and while I do not like to cook with cream of anything soups, I will not stray from a family favorite to adapt it. It is not a spicy chili, so is usually well-received by wee ones. I whipped some up on Christmas Eve for my family, put it in the crockpot, and we had a great dinner to come home to after church.

Mom's Chili

-1 1/2 lbs hamburger (I often use 2 lbs because my husband prefers it that way)
-1 onion, chopped
-28 oz can tomatoes (I buy them diced)
-1 can cream mushroom soup
-1 can tomato soup
-28 oz can mild chili beans
- 1 can kidney beans, rinsed and drained
-1 can red beans, rinsed and drained
 -1/3-1/2 pkg Williams Chili Seasoning (it's in a silver/black package)
-tomato juice (I usually just buy a 12 oz can, you won't need it all)
-water

Brown hamburger and onion, add remaining ingredients, including water/tomato juice to reach your desired thickness. Bring to boil, reduce heat and simmer for at least 30 minutes, or throw it all into a crockpot (after meat has been browned) for a few hours. You will need less liquid if you choose the crockpot method. This chili freezes beautifully. Feel free to substitute whatever kind of beans you like for the red/kidney beans. I've used black and pinto, too. We always ate it topped with shredded cheese and used warmed flour tortillas for dipping. I also like to serve chili with veggies/dip and a pickle spear. Lots 'o memories here!