Easy to Make Chili
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
Chop the onion in small bit and sautee in a large pot (I like my Calphalon pot) adding in the ground beef. Stirring the mixture until beef is lightly cooked.
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.