Chili is a favorite Fall/Winter meal around this house. When the weather cools off, there is just something wonderful about a big, hearty bowl of chili. My MIL shared her recipe with me a few years ago, and I have adjusted it just a bit to suit our taste.
1 large can of light red kidney beans
1 can pinto beans
1 can black beans (drained)
2 cans stewed tomatoes (chopped)
2 cans tomato sauce
1 medium onion (chopped finely)
1 lb. ground beef
Chili powder, to taste
I throw all of the beans, tomato sauce, stewed tomatoes & onion in the pot first, on low heat. Let it simmer for about 30 minutes, and then brown & add the ground beef, and chili powder. I never measure out the chili powder. I just sprinkle some in and taste, and then add more if I need to. Let simmer for another 30 minutes or so.
I serve ours with grated cheese, Ritz crackers and homemade guacamole.
I'm linking up with Caroline for the Fall Recipe Link Up.