This is a classic warming dish that is great during frigid weather. This chili recipe is a modified version of the chili my mother used to make.
You might want to make it go farther by adding some shell elbow or shaped pasta for chili mac. I usually do that with any leftovers for lunch the next day. Or we’ll have chili dogs. Or you can use the leftovers to make nachos.
Directions –
1 lb. Lean ground beef, browned and drained. Some people like to add diced onion and green pepper while cooking the ground beef.
1 14.5 oz. Can petite diced tomatoes – not seasoned
1 12 oz. Can tomato paste, plus 1 can water
2 cans dark red kidney beans – not seasoned, drained
2 teaspoons garlic powder
2 teaspoons chili powder
1/2 teaspoon crushed red pepper or Cayenne if you want it a little hotter. See note below…
¼ teaspoon cumin
Mix it all together, mixing very well. Bring to just boiling. Lower heat to very low. Cover and simmer for at least ½ hour. (Told you it was easy.) Take cover off and let it sit for a few minutes to thicken.
Tastes better the next day.
Optional toppings – grated cheese, diced onion, oyster crackers
Serve with tossed salad and warm French bread.
Use any leftovers to make chili dogs topped with grated cheddar cheese – Yum!
Note – One time I didn’t have enough chili powder. I used 1 teaspoon chili power and one teaspoon cayenne. It was very tasty, but a little too hot for us.