By: Taylor Waldron
Hello readers! This is going to be an emotional one for sure.
This is the last time my Tasty Tips will be presented through The Preface and this will be the last recipe that I get to share with all of you. As commencement approaches, it’s so hard to believe that I’m really going to be done with my degree and done writing for The Preface.
For my last column, I wanted to share a recipe that is near and dear to my heart and also a Waldron family classic. My dad, Brent Waldron’s, classic chili recipe, is a dish that I will always request when I come home.
This chili recipe is adapted from a recipe that my dad learned in college from his roommate. His roommate, Pat, who would eventually become a part of our extended family, would make chili while living at school because it was easy, cost-effective, and delicious.
Some of my earliest childhood memories are paired with eating chili with my parents on the weekend. This dish is one of the first recipes that made me fall in love with cooking so it just made sense to partner up with my dad to cook for the final installment of this column.
I spent my Sunday afternoon in the kitchen at my childhood home cooking with my dad. It was great to listen to him talk about the history of the chili recipe and to see exactly how he makes it. With the last year being as crazy as it was, quality family time was at a minimum. We all work full time and it can be difficult to prioritize getting together. Since I’m graduating, I am excited to be able to make more time to spend with family.
It’s been such a joy to share tips and recipes over the last few years and I’ll truly miss being able to write for all of you. Thank you for allowing me the space to share some of the dishes and experiences that mean so much to me.
2 lbs ground beef (we like to use 80% lean ground beef)
2 cans 14.5 oz petite diced tomatoes, the flavor of your choice
1 15 oz can Mild Bush’s Red Chili Beans
1 whole white onion, diced
Mild Chili seasoning mix
1 large banana pepper
- In a medium-sized skillet, start to brown ground beef over low heat.
- In a medium-sized pot, add diced onion and set to low heat.
- Drain both cans of diced tomatoes and then pour into the medium-sized pot with the onions.
- Drain chili beans and then pour them into the medium-sized pot.
- Slice and remove seeds from the banana pepper. Dice the pepper and add to the medium-sized pot.
- Add the seasoning package to the medium-sized pot. Mix.
- Turn both the pan of ground beef and pot to medium heat.
- Once cooked, drain the grease from the ground beef then add meat to the medium-sized pot.
- Continue to cook chili on medium-low heat for about 30 minutes while stirring occasionally until all components are fully combined.
- Serve with your choice of toppings. We recommend shredded cheese and Fritos Scoops.