Even though fall is on its way, these September days are still scorching. No matter the outside temps, I still love to make a pot of chili. It’s great for next day lunches and can be frozen in zippy bags, too.
1 pound ground beef
1 medium onion (I prefer yellow)
2 (28 oz.) cans of diced tomatoes
Mix in both cans of tomatoes.
When it comes to the powders, I don’t measure but go by taste. Best to add small amount, mix in and taste before going heavy. For mild flavor, begin with 1 1/2 tablespoon chili powder, 1 teaspoon cayenne powder, 1 tablespoon garlic powder, pinch of salt and 1/2 teaspoon pepper. Mix thoroughly and taste. Make flavoring adjustments. Let simmer for about 10 minutes and then serve. My favorite is topping with Colby Jack cheese and sour cream.