I love the story of my college age brother-in-law who had had enough chili after 3 1/2 bowls and decided to dump the remaining 1/2 uneaten bowl back into the pot in front of guests. One recipe makes about 4 servings so double or triple for more people.
1 pound ground beef
1 chopped onion
1-28 ounce can tomato sauce
1 can (15 oz) kidney beans with juice (I use small white beans-not so keen on kidney beans)
1/2 teaspoon salt
1 tablespoon white vinegar
1 tablespoon hot chili powder
1/2 teaspoon cumin
1 tablespoon mixed pickling spices, tied with cheesecloth and cooking twine
(Most grocery stores carry this in the spice section. It's for making pickles)
1 chopped onion
1-28 ounce can tomato sauce
1 can (15 oz) kidney beans with juice (I use small white beans-not so keen on kidney beans)
1/2 teaspoon salt
1 tablespoon white vinegar
1 tablespoon hot chili powder
1/2 teaspoon cumin
1 tablespoon mixed pickling spices, tied with cheesecloth and cooking twine
(Most grocery stores carry this in the spice section. It's for making pickles)
- Brown the ground beef and the onion together.
- Add the rest of the ingredients and cook for 30 to 60 minutes.
- Add cooked macaroni for chili-mac.
