After all the work that Thanksgiving (not to mention Black Friday) can demand on many people, isn’t it nice to have some simple food to fall back on? What could be better than chili for a cold, sick-of-Thanksgiving-turkey-leftovers-almost-December night? Rumor has it that between my mom and my dad, one had grown up with thick chili and the other had grown up with thin chili with macaroni. That meant that I ate thick chili with macaroni growing up. And blueberry muffins (we have no idea why Mom always made blueberry muffins to go with chili, but here’s a fantastic recipe from America’s Test Kitchen).
I’ve often been misled in my thinking that chili should be complex, involved, and simmer the day away. But after I try a bunch of fancy-schmancy recipes, I still come back to what my husband and I make. It’s easy, fast, and hits the spot. It also tastes really good. A little cheese, some tortilla chips, and life is good! Be warned: this chili can pack some heat if you want!
- 1 lb. ground beef
- 1 large onion, chopped
- 1 can diced tomatoes
- 1 can diced tomatoes with chilies (to control the heat, use 2 cans regular diced tomatoes or I suppose you could use 2 cans of tomatoes with chilies 🙂 )
- 2 cans kidney beans, drained and rinsed
- 1 can tomato paste
- 1-2 Tbsp. chili powder (how hot depends on your taste — I use hot from Penzey’s Spices)
- 2 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup sliced jalapenos, if desired
- cheese, sour cream, tortilla chips, etc. for garnish
- Brown ground beef in 2-quart saucepan (or larger) over medium-high heat until no longer pink.
- Add onion and cook until crisp-tender, about 3-4 minutes.
- Add tomatoes, beans, tomato paste, and jalapenos, if using.
- Stir in chili powder, garlic powder, salt, and black pepper.
- Heat till mixture bubbles. Reduce heat to medium-low and simmer for at least 10 minutes.
- Serve with cheese, sour cream, tortilla chips, etc.