Chilly weather calls for chili.
I like my chili basic – just beans and meat. No bell peppers, cheese, nachos, corn meal, celery, beer or anything else please. Here's an exceptionally easy recipe for some blue ribbon-worthy simple chili.
The meat and onions are browned on the stove top first before being added to the remaining ingredients in a crock pot. Just set that pot on low and let it simmer for 1 to 6 hours. The longer it sits, the better it gets.
The chili turns out thick and chunky. With such a short list of ingredients, you'll be surprised how flavorful (and spicy) it is. No thin, tomato soupy chili here, that's for sure.
Blue Ribbon-Worthy Chili
2 pounds ground beef
1 small onion, chopped
1 teaspoon ground black pepper
1 clove minced garlic
2 1/2 cups tomato sauce
1 (8 ounce) jar Pace Picante Sauce (I used "hot")
1 packet chili or taco seasoning mix
1 (15 ounce) can light red kidney beans, drained and rinsed
1 (15 ounce) can dark red kidney beans, drained and rinsed
In a large saucepan over medium heat, combine the ground beef, onion and half of the seasoning mix. Saute for 10 minutes, or until meat is browned and onion is tender. Drain grease.
Add the meat mixture, along with the ground black pepper, garlic, tomato sauce, picante sauce, the rest of the seasoning mix and kidney beans to crock pot. Mix well, simmer on low for at least an hour. (I let mine simmer for 5 hours)