My Favorite Chili

Easy, good, basic chili that’s my favorite way to make it. It’s comfort food in a bowl. Perfect for a cold evening. Rich with tomatoes, kidney beans and pintos, it comes together quick. A nice slow simmer is all it takes. Jazz it up with sour cream, grated cheese, chopped onion… or eat it just as is. It’s perfect! And it’s make ahead and freezer friendly! #easy
#chili #cozy #freezerfriendly

MY FAVORITE CHILI
2 pounds ground chuck
1 29-ounce can tomato sauce
1 29-ounce can kidney beans with the liquid (dark or light beans)
1 29-ounce can pinto beans with the liquid
1 medium yellow onion, diced
½ cup diced green chilies (about 2 peppers) *I use the small cans of green chilies – 2 cans
1 stalk celery, diced fine
1 large can of diced tomatoes (I like the petite dice) OR 3 medium tomatoes, chopped
2 teaspoons cumin
3 tablespoons chili powder
1 ½ teaspoons black pepper
2 teaspoons salt
Water – I usually rinse out the tomato sauce can and add the water. You may need to add more
Brown the ground chuck over medium heat. Drain well. Crumble the meat into pea-sized pieces.
In a large heavy pot, combine the beef with the remaining ingredients. Bring to a simmer over low heat. Cook, stirring every 15 minutes or so for 2 to 3 hours. You don’t want the chili to stick.
Ladle up and Enjoy!
*For spicier chili, add ½ teaspoon more black pepper
For Much spicier chili, add 1 teaspoon more black pepper plus a tablespoon cayenne pepper
You can also add 5 to 6 sliced jalapenos to the pot.