Most other chili recipes just don’t make the cut with me. They are too greasy, don’t have enough beans or lack the flavor combination of my mom’s recipe. I make my chili just the way my mom does and the only difference is that she used canned tomatoes from our garden whereas I use canned. This recipe is great for a busy fall night because it comes together quick, leaves you with one dirty pot and is sure to warm you up!
- 1 pound of ground beef
- 1 medium onion – chopped
- 3 cans of chili beans
- 1 can of rotel
- 1 16oz. can of diced tomatoes
- 1 4 oz. can of tomato paste
- 1 8 oz. can of tomato sauce
- 3 tablespoons of chili powder
- salt and pepper to taste
- dash of garlic powder
In a large saucepan cook ground beef and onion until the ground beef is browned. Drain. Add all of the other ingredients and bring to a boil. Once it starts to boil reduce the heat and simmer for 30 minutes. At this point your chili is ready to eat, be frozen or you can transfer it to a crock pot to stay warm until dinner time rolls around!
Garnish with your choice of toppings – we like sour cream, shredded cheddar, oyster crackers, and green onions.