The recipe
A Family Chili That Became a Bridal-Shower Tradition
Aunt Mary’s Chili, contributed by Mary Anne Hagedorn, is a straightforward one-pot chili with ground beef, tomatoes, chili beans, seasoning mix, brown sugar, and chili powder.
The recipe becomes much more than a weeknight dinner once you read Mary’s note: her nieces enjoyed the chili so much that, when they married, she gave them a stock pot and all the ingredients at their bridal shower.
Why it matters
Why This One Is Worth Bringing Back
Aunt Mary’s Chili is worth preserving because the family story is built directly into the source. Mary Anne Hagedorn says her nieces enjoyed the chili so much that when they married, she gave them the stock pot and all the ingredients at their bridal showers.
The recipe itself is uncomplicated—ground beef, tomatoes, chili beans, seasoning mix, water, brown sugar, and chili powder, simmered for an hour. What makes this version distinctive is not complexity but repetition: it became a dish her nieces associated strongly enough with her that the recipe turned into a wedding tradition.
That is exactly the kind of context this Jersey County community cookbook can preserve alongside the food.
Modern kitchen notes
If You're Making It Today
These are modern editorial suggestions, not changes to the archived recipe. When a variation comes directly from the original source, we will say so.
Keep the printed seasoning amount visible
The source specifies a 12.5-ounce package of chili seasoning mix. That is unusually specific and should not be silently converted into a modern packet size.
Give it the full simmer
The printed recipe calls for one hour over low heat after the pot comes to a boil.
The brown sugar is part of the source
Two tablespoons of brown sugar appear in the original ingredient list alongside two tablespoons of chili powder.
Add toppings at the table
Cheese, onions, crackers, or sour cream can be useful modern serving additions without changing the preserved chili itself.
Recipe card
The Preserved Recipe
Aunt Mary’s Chili
Ingredients
- 2 lb. lean ground beef
- 1 (14.5 oz.) can whole peeled tomatoes
- 1 (15.5 oz.) can chili beans
- 1 (12.5 oz.) pkg. chili seasoning mix
- 2 c. water
- 2 Tbsp. brown sugar
- 2 Tbsp. chili powder
Instructions
- Brown ground beef in a large kettle; drain excess fat.
- Add remaining ingredients and heat to boil.
- Cover, reduce heat to low, and simmer for 1 hour.
Notes
Give Something Back
Help preserve the community behind the cookbook.
This recipe traces back to a Jersey County community cookbook created in the spirit of sharing, service and local connection. If you’d like to carry that spirit forward, consider supporting the Jersey County Historical Society and its work preserving local history for future generations.
Support Jersey County History →
Nostalgic Foodie is not affiliated with the Jersey County Historical Society and does not receive any portion of donations.
From the archive
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