Garlic Chili Recipe

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 cumin1 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.