Double Batch of Chili

Dale and I made my Mom's chili recipe this morning. Dale was my sous-chef and handled all the chopping, while I handled the sauces, beans and spicing. It was fun to make the chili together.

We made a double batch. We are having our friends Sandy Stubbendick and Judy Wodell over for dinner and Mexican Train Dominoes tonight and will be serving chili. We also made a batch for our friend's The Spencer's. It is a lot of chili. The house already smells great with one batch in the crockpot and the other batch on the stove.

Double batch ready for cooking.

If anyone is looking for a good chili recipe, especially for the Super Bowl this is a great one and it is easy to make. My Mom made it for years and people used to request it from her all the time.

Melinda Whittaker's Chili

Ingredients:

• 1 bunch of parsley
• 8 cloves of garlic
• 1 green pepper
• 1 red pepper
• 1 yellow pepper
• 1 onion
• 1 1/2 pounds of ground beef
• 4 cans of crushed tomatoes (16 oz)
• 2 cans of kidney beans (16 oz)
• 1 jar of spaghetti sauce (32 oz)
• 1 1/2 tablespoons of crushed red pepper flakes
• 4 tablespoons of chili powder
• 1 package of shredded mozzarella cheese
• 1 box of saltine crackers

Directions:

Dice parsley, garlic, onion, peppers and add to slow cooker. Brown ground beef, drain excess grease and add to slow cooker. Add crushed tomatoes, kidney beans and spaghetti sauce to slow cooker. Add crushed red pepper flakes and chili powder. Cook in slow cooker or 4 1/2 hours on high. Serve in bowl with shredded mozzarella cheese sprinkled over top and saltine crackers on the side.