When I made chili before Ben and I were married, it had onions and plenty of peppers (including a jalapeno or two). However, Ben hates (with a very deep passion) peppers and onions, and prefers no tomato chunks, but he loves chili. After we got married, I experimented and finally figured out a way to make tasty chili that he still loves.
Because it doesn't have many ingredients, it's really simple to make, and it has become a go-to around here, especially on days we have to be somewhere in the evening. It only takes 10 or 15 minutes to put together and can sit in the crock pot all day, or it can simmer on the stove for just a little bit before you eat it and it still tastes good--though it does get better the longer it cooks! If you have some ground beef already cooked, it takes just minutes to put together. This quantity serves our family two dinners plus a little leftover after that.
We've been having some pretty cold days here lately, and since chili is so great on a cold day, I thought I'd share our recipe with y'all!
1 lb. ground beef
2 cloves garlic
3 cans of beans (I use pinto, kidney, and black), drained and rinsed
2 cans of tomato sauce
1/2 can water
2 tablespoons chili powder
1 teaspoon cumin
salt and black pepper to taste (about 1/4-1/2 teaspoon of each)
Brown the ground beef along with the garlic. You can add an onion or onion powder here if you'd like (and even some peppers). Once the beef is cooked, add all the ingredients to a pot and simmer until you're ready to eat. Top with cheese, sour cream, or whatever else suits your fancy. It goes really well with corn bread on the side, too. Sadly, we've been eating ours without cornbread, because when I have cornbread at the table, that's ALL Katie will eat! Ha!