When I was growing up the dinner table was a tale of two palates—one adventurous and the other steadfastly selective. With a foodie mother who embraced variety and a father who clung to tried-and-true favorites, meal planning was always a balancing act. Weekly meals were cycled through a familiar rotation—Wednesday nights at the local Outback, creamy mushroom chicken and rice, tacos, simple sandwiches, and, of course, spaghetti. But any deviation from the one brand of marinara sauce my father approved would immediately be turned down and no dinner would be eaten.
However, amidst their silly culinary negotiations, there was one dish that never failed to bring everyone together—homemade chili. For more than three decades, this recipe has remained a staple in the Hess family kitchen.. As football season winds down and spring approaches, there’s no better time to enjoy the comforts of a warm bowl of chili.
While the original recipe remains a favorite, I made small tweaks after having a family of my own. With my own picky eaters, I have mastered hiding vegetables with pureed bell peppers; the Rotel has been replaced with mild salsa to accommodate sensitive taste buds, and the 5 onions have been slightly scaled back to just 2. Despite these adjustments, the heart of the dish remains unchanged—a simple, hearty meal that is approved by my very own picky dad!
Hess-Redlin Family Chili Recipe:
- 3 pounds hamburger
- 3 jars of salsa
- 3 cans of chili beans
- 8-9 jalapeños (some seeds)
- 2 full onions (original recipe calls for 3-5)
- 4 bell peppers
- 1 chili seasoning pack
When I was growing up the dinner table was a tale of two palates—one adventurous and the other steadfastly selective. With a foodie mother who embraced variety and a father who clung to tried-and-true favorites, meal planning was always a balancing act. Weekly meals were cycled through a familiar rotation—Wednesday nights at the local Outback, creamy mushroom chicken and rice, tacos, simple sandwiches, and, of course, spaghetti. But any deviation from the one brand of marinara sauce my father approved would immediately be turned down and no dinner would be eaten.
However, amidst their silly culinary negotiations, there was one dish that never failed to bring everyone together—homemade chili. For more than three decades, this recipe has remained a staple in the Hess family kitchen.. As football season winds down and spring approaches, there’s no better time to enjoy the comforts of a warm bowl of chili.
While the original recipe remains a favorite, I made small tweaks after having a family of my own. With my own picky eaters, I have mastered hiding vegetables with pureed bell peppers; the Rotel has been replaced with mild salsa to accommodate sensitive taste buds, and the 5 onions have been slightly scaled back to just 2. Despite these adjustments, the heart of the dish remains unchanged—a simple, hearty meal that is approved by my very own picky dad!
Hess-Redlin Family Chili Recipe:
- 3 pounds hamburger
- 3 jars of salsa
- 3 cans of chili beans
- 8-9 jalapeños (some seeds)
- 2 full onions (original recipe calls for 3-5)
- 4 bell peppers
- 1 chili seasoning pack
Simply Blooming Grace 