Earlier today I mentioned on twitter that I was making chili and several people asked for the recipe. I make a variation of “Gilroy Chili” from The Garlic Lovers’ Cookbook, put together by the organizers of the Gilroy Garlic Festival in Gilroy, CA. My wife and I picked up copies of volumes I and II not long after we were married and have several favorite recipes from each.



The original recipe is from David B. Swope, although what I make is a slightly modified version, as follows:

4 cloves of garlic (at least), minced
1 sweet onion, diced
1 can stewed tomatoes
1 can Campbell's condensed beef broth, undiluted
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon salt
1 lb. ground beef

You can cook the whole thing in a single large skillet, which makes clean-up a breeze.

1. Brown the garlic and onions in olive oil until tender.

2. Add the meat, heat up the skillet and cook until done.

3. Add everything else.

4. Cover the skillet and reduce the heat to simmer.

5. Cook about 45 minutes to reduce, stirring occasionally.

Serve by itself with good bread for sopping, or over rice. We usually get about 4 servings if we’re not stretching it with rice. It reheats well, so occasionally I’ll double the recipe and put some up in the freezer.