Laura's Chili

While Mother Nature is still trying decide whether is it winter or spring, you still have time to make up a batch of chili.  Here is the recipe that I use, I like it just the way it is, but can be adapted to your taste. The chili seasoning recommended will give the soup a little bit of a kick, so use a little less if you don't like so much spice.  Also, the brown sugar sweetens up the soup, a nice complement to the spice, but may be too sweet for some.  Use this recipe as a starting point, and then make it your own.

  

Laura’s Chili

1 lb. lean ground beef

1 medium onion, diced

2 cloves garlic, minced

1 quart tomatoes (or 2 14 ½ oz. cans diced tomatoes)

1 8-oz. can tomato sauce

3 T. chili seasoning (see recipe below)

1 small can mild green chilies

½ c. brown sugar

1 15-oz. can kidney beans

1. Combine the beef, onion, and garlic in a large pot, and cook over medium heat until the hamburger is browned.

2. Add the tomatoes, tomato sauce, chili seasoning, chilies, brown sugar, and kidney beans.  Stir well to combine.

3. Bring to a boil, reduce heat, and simmer for 1 hour.

4. Serve with cubes of cheddar cheese and a dollop of sour cream.

Chili Seasoning: 2 T. chili powder, 1 ½ t. ground cumin, ½ t. salt, ½ t. ground black pepper. I usually make up a large batch of the seasoning and store it in a pint mason jar in the cupboard.