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Shay's Irish Chili

By: Meegs

"This is a wonderful dish for cold winter days that really fills you up! My mother used to make this for my family, and it quickly became a favorite. This isn't your normal 'hot' chili and it's a great change of pace. It's best when served with buttered saltine crackers. This chili also freezes well."

Rate/Review | Read Reviews (11)

561 Saves

What to Drink?
	Zinfandel
	Oro Mojito
	Beer

Prep Time:
15 Min

Cook Time:
1 Hr 10 Min

Ready In:
1 Hr 25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

2 tablespoons vegetable oil
1 pound ground beef chuck
1 clove garlic, minced
1 large onion, chopped
salt and pepper to taste
1 pinch ground nutmeg
2 teaspoons beef bouillon
1 tablespoon chili powder
1 tablespoon white sugar
1 (28 ounce) can diced tomatoes
1/2 (19 ounce) can light red kidney beans, drained and mashed
1 (15.5 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can sliced potatoes, drained

Directions

Heat the oil in a soup pot set over medium heat. Add the ground beef, garlic, and onion. Cook, stirring to crumble the ground beef, until beef is no longer pink. Drain off any excess grease. Season with salt, pepper, nutmeg, beef bouillon, and chili powder. Add the sugar, tomatoes, light and dark kidney beans and potatoes. Cover and simmer over medium-low heat for 1 hour, stirring occasionally.