Unusually "Chili" in Texas

Today is a cold day: freezing temperatures, snow in some areas, sleet in others... I believe that is a bad thing to most Texans. After all, February is almost over. But to me, I'm reminded of home (Ohio). Strange as it may seem, I live for cold days. Cold days remind me of my childhood home. I remember staying inside by our amazing fireplace; snuggled up in my favorite squishy chair by the window watching it snow. And what snowy day is complete without something warm to fill your belly?! There is no snow in sight for me today in Texas. But I am inspired to give you a recipe for chili. This is by no means my "Famous White Chicken Chili." (I'll write about my White Chicken Chili another time) But I actually like this other chili better!

Let me tell you about it: This recipe has evolved over a few years for me. And I believe it's absolutely perfect. My recipe came from an old family recipe for "Slumgullian Chili." There is quite a bit of debate about what Slumgullian is or where it came from. But my understanding is that it's English in origin and is defined as "a thin stew of meat and vegetables." Now, you must understand who I am. I am a cook who can't for the life of her follow a recipe the way it is written (unless, of course, it's for baking. That's completely different!). If I am given a recipe, chances are, I'll change it up quite a bit. So after more than 10 years of eating my step-mother's Slumgullian Chili, here is MY recipe: I call it "Momma's Mud."

Momma's Mud Chili

2 lbs. lean ground beef
1 chopped onion
3 cloves garlic (minced or grated)
2 TBSP tomato paste*
2 cans (10 3/4 oz.) tomato soup
1 can (14.5 oz) diced tomatoes
2 cans (15.5 oz) kidney beans (drained) Why aren't all cans the same size?!?!
1/2 c. beef stock (more if you like thinner chili)**
2 TBSP white vinegar
3-4 TBSP chili powder
salt & pepper to taste
2 medium zucchini (sliced into quarter circles)
prepared elbow macaroni noodles

*I HIGHLY recommend tomato paste in a tube. You'll find it in the pasta/tomato aisle. Just pop it back in the fridge when you're done using it! It's like toothpaste!
**You may also use water, but beef stock provides a much deeper flavor.

Brown the meat in a large heavy pot (I use enameled cast iron). Drain the juices and continue to brown the meat until it is caramelized. THIS IS VERY IMPORTANT. Add onion, garlic, salt and pepper. When the onions are just tender, add the tomato paste and cook 1 minute until fragrant. Add the vinegar to deglaze the bottom of the pot. Add rest of ingredients EXCEPT zucchini. Simmer until thick (about an hour) adding more beef stock of you want to thin it out a bit. The last 20 minutes of cooking, add zucchini and cook until desired tenderness. Serve chili over cooked macaroni noodles and whatever fixin's you like (cheese, sour cream, green onions, etc.).

Chili variation:
add 1-2 tsp. chipotle chili powder for a spicy, smokey kick!

Hope you enjoy my family's favorite red chili! And let me know how it turns out!