So far this fall, I’ve made my fair share of chilis…but I have yet to make a traditional red chili. Well, that was until Sunday. Max and I went back to the Quad Cities for my brother and sister-in-laws going away party, and after getting home Sunday afternoon, we wanted a good, hearty meal to round out the drizzly weekend. I ran to the store to grab a few ingredients and whipped up this chili in less than an hour. And the lack of ingredients and time it took to make didn’t compromise the taste one bit. Sometimes, tradition beats out fancy new recipes!
- 1 pound lean ground beef
- 1/2 green sweet pepper, chopped
- 1/2 white onion, chopped
- 4 cloves garlic, minced
- 1 15-ounce can tomato sauce
- 1/2 15-ounce can red kidney beans, drained
- 1/2 15-ounce can chili beans in mild sauce, partially drained
- 1 14.5-ounce can reduced-sodium diced tomatoes, undrained
- 2 – 3 teaspoons chili powder
- 2-3 teaspoons cumin
- 2 T brown sugar
- Fritos and shredded cheddar cheese, optional
- In a large saucepan cook ground beef, sweet pepper, onion, and garlic over medium heat until meat is brown and onion is tender.
- Stir in tomato sauce, beans, undrained tomatoes, chili powder, cumin, salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.
- To serve, ladle chili into bowls. If desired, top each serving with fritos and cheddar cheese.
What do you like to top off your chili with?