When it’s cold outside, nothing beats a bowl of chili with some cheese and crackers. Absolutely nothing. When I was little, we ate a lot of chili during the winter months, not only because it is delicious, but also because it goes a long way and can be reused a million different ways.
This recipe is one that my father uses when he didn’t have time to let the chili simmer for hours and hours on the stove, and personally I kind of like the simplicity of it.
Here’s the recipe:
- 2 lbs ground hamburger
- ½ cup diced onion (optional)
- 1 can chili-ready tomatoes
- 1 small can tomato paste
- 2 cans chili beans
- 5 Tbsp homemade chili seasoning (or 2 packages premade seasoning)
- Cheese, crackers, scallions, or other toppings and sides
- Brown hamburger and onions in a large pan on the stove. Drain.
- Add chili ready tomatoes and 2 cans of water. Simmer 30-45 minutes, stirring occasionally.
- Add remaining ingredients, and let simmer for 30 - 60 minutes, stirring occasionally.
- Serve hot with sides and toppings, as desired.
I’ve been eating this chili for years, and I can say with confidence that while it’s delicious the first day, it’s even better the second day and is wonderful on a variety of foods including hot dogs and on top of homemade mac and cheese!