Just look at that hair – those eyes – that contagious laugh of hers. Phyllis Diller was one wild character. You can bet, her chili was just as wildly delicious.
Oh sure, Phyllis was famous for her jokes about her cooking, but that was her job, to make us laugh. In reality, Phyllis Diller was quite the accomplished cook. Way back a long time ago, she actually canned her Chili. Since today is National Chili Day, I thought it was only fitting to share her recipe. It’s part of the “Made with Love” Meals on Wheels collection.
Happy Chili Day and enjoy!
Phyllis Diller Chili
1 Tablespoon Vegetable or Canola Oil
1 lb Ground Beef (Chuck is good)
1 medium Onion, chopped
1 medium bell pepper, chopped (see note)
10 Garlic Cloves, minced
1 Teaspoon Lawry’s Seasoning Salt
½ teaspoon Garlic Salt
½ Teaspoon Onion Salt
2 teaspoons Chili Powder
2 or 3 Dashes Tabasco Sauce or to taste
1 (28 oz) can Chopped Tomatoes
2 (15 oz) cans S & W Kidney Beans, undrained
Garnishing – if desired
1 White Onion, chopped
2 Cups Mild Cheddar Cheese, shredded
Note: Phyllis’ original recipe calls for Green Bell Pepper. We use either a yellow or orange. It’s a personal thing. Also, the shredded cheese and raw onions were not a part of her original serving instructions. Again – a personal thing.
In a large, heavy-bottomed pan, warm oil over medium-high heat. Add the ground beef, breaking it up, and cook, stirring occasionally, until beef is cooked through, about 10 minutes.
While the beef is cooking, peel and chop onion. Set aside. Core and chop bell pepper. Set aside. Peel and mince garlic cloves. Set aside.
Once the beef is cooked through, add the onions, bell pepper and garlic. Cook until vegetables are softened, about 3 or 4 minutes.
Stir in the seasonings and tomatoes. Reduce heat to a simmer. Simmer the chili until it begins to thicken slightly, about 20 to 30 minutes.
Stir in the kidney beans with their juices. Simmer an additional 10 minutes or until heated through.
Taste and adjust seasonings. Serve with warm Sweet Northern Cornbread, if desired. Top chili with raw onions and a little cheddar cheese for added flavor