Chili

Top this chili with some chopped onions, shredded cheddar cheese and sour cream.  Serve with Frito chips or corn bread and you have a satisfying meal for a cold winter day.  I like to make a double batch and freeze it in smaller containers so I can enjoy it all winter long.

2 lbs ground chuck, lightly browned until no longer pink, drain grease

3 tsp sugar

½ tsp cumin

1 - 1½ TBS chili powder

1 ½ tsp black pepper

1 ½ tsp onion salt

1 – 29 oz can tomato sauce

2 - 15.5 oz cans red kidney beans, undrained

2 - 15.5 oz cans pinto beans, undrained

1 - 15.5 oz can diced tomatoes, undrained

1/2 cup celery, diced (optional)

 

In a 4 quart pot, brown the meat.  Drain the grease. Combine spices and add to meat, stir to combine. Add all of the remaining ingredients to the chili and stir.

 

Heat chili on medium-low heat for 20 to 30 minutes.  Stir every 5 minutes, or so. Occasionally, scrape the bottom of the pot to make sure the chili does not burn.

Adjust seasonings to taste. 

* If you chose to drain and rinse the beans, you may need to add about 1 1/2 cups of additional liquid (beef broth, tomato sauce, tomato soup or water)

This freezes well.
 

Makes 6 servings (2 cups per serving)

Janice