This is the best chili I've ever had. It was handed down to me by mother, who learned it from her mother. We enjoy it with crackers or a pan of cornbread. —Gloria Rhinehart, Albuquerque, New Mexico
Ingredients
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 can (14-1/2 ounces) stewed tomatoes
- 2 cans (4 ounces each) chopped green chiles
- 2 cups diced peeled potatoes
- 2 cups water
- 1/2 teaspoon salt
Directions
- In a Dutch oven or soup kettle, cook ground beef with onion until the beef is no longer pink; drain. Stir in the tomatoes, green chiles, potatoes, water and salt. Simmer, uncovered, 45 minutes or until the potatoes are tender.
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