A couple weeks ago when we were snowed in during snowstorm Jonas I decided that we needed chili. Now the hubby doesn’t love beans, so I was the only one who actually enjoyed the chili, but it was delicious.
There’s something about the freezing cold weather that makes me crave warm and comforting soups and chili. For most of you, there is still time to enjoy this recipe before spring comes!
This chili is great topped with shredded cheese or served over macaroni and cheese like my grandma did. My grandma didn’t enjoy cooking, but one of the meals she would make when we came to visit was chili over macaroni and cheese. Now her macaroni and cheese wasn’t homemade, but it was delicious because she made it for us. Check back later this week for a recipe for homemade macaroni and cheese that goes perfectly with this chili.
This recipe has great flavors from simple ingredients and can easily be modified to your tastes. I like my chili flavorful but mild, so if you like your chili to have some heat you’ll want to add some jalapenos or cayenne pepper.
- 1/4 cup chopped onion
- 1 pound ground beef
- 1 28 ounce can tomato sauce
- 1 15 ounce can kidney beans rinsed and drained
- 1/2 teaspoon oregano
- 1 tablespoon chili powder
- 1/2 tablespoon cumin
- 1 clove garlic
- 1/4 teaspoon sugar
- Salt & Pepper to taste
- Serve with shredded cheese or sour cream
In a large pot, brown the ground beef with the onion until cooked through. Drain grease.
Stir in tomato sauce, beans, oregano, chili powder, cumin, garlic, and sugar.
Bring to a boil over medium heat, and then reduce the heat and simmer, covered, for an about an hour, stirring occasionally. Add salt and pepper to taste.