yield: 6 to 8 servings
prep time: 10 minutes
cook time: 35 minutes
When I was growing up, my dad always made the chili at our house. He put spaghetti in his, and although I don’t put spaghetti in mine, he still approves of this recipe! This is the same chili I’ve made for years, minus the beans, and we don’t even miss them. Chili doesn’t have to be complicated to be good. This chili has great flavor and is easy enough to whip up on a busy weeknight. The leftovers taste even better!
• 2 pounds ground beef
• 2 tablespoons dried minced onions
• 2 teaspoons minced garlic
• 1 (15-ounce) can tomato sauce
• 1 (14-ounce) can petite diced tomatoes
• 1 cup water
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• ½ teaspoon salt
• ½ teaspoon ground black pepper
SUGGESTED TOPPINGS:
• Sour cream
• Sliced green onions or chopped white onions
• Shredded cheddar cheese
1. Cook the ground beef, onions, and garlic in a stockpot over medium heat, crumbling the meat with a large spoon as it cooks, until the meat is browned, about 10 minutes. Drain the fat, if necessary.
2. Add the tomato sauce, tomatoes, water, chili powder, cumin, salt, and pepper to the pot. Bring to a boil, then reduce the heat to low and simmer for 20 minutes to allow the flavors to develop and the chili to thicken slightly.
3. Garnish with the chili topping(s) of your choice and serve. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
