I have two favorite chili recipes. This recipe is the only one that my family will eat, because the other one is quite spicy and anything stronger than an onion is spurned in this household. I'm trying to gradually desensitize their dainty, easily offended palates, but it's going to take awhile. Right now, we're looking at a daytime high in Minneapolis of 83 degrees. Yesterday we almost reached 90, so I'll be grilling this weekend instead of making big pots of hot, steamy soup.
Amy's Quickie Chili
2 pounds ground beef or ground turkey
1 small onion, minced (Have you noticed that all of my recipes require minced onions? This is the only way I can get anyone here to eat them without complaint)
2 cloves garlic, crushed
Saute the ground beef with the onions and garlic. When cooked through, drain the fat off.
Add to the beef:
2 15 ounce cans Contadina tomato sauce, more or less depending on how thick you like your chili (Here again, I've tried other brands with mixed results, so stick to my recommendation for the best end product. As a bonus, it also has the lowest carb count of any of it's competition)
1 8 ounce can of kidney beans or cannelini beans, drained and rinsed (I serve these on the side, heated. Drew and Steve like them, the other kids hate them)
2-4 Tablespoons of chili powder, depending on how spicy you like it. The chili powder doesn't add heat, just flavor.
1 Tablespoon of Pampered Chef Southwest Seasoning
1 Teaspoon ground cumin
Incorporate the remaining ingredients into the meat, and simmer for a half hour. Serve with a selection of condiments like sour cream, grated cheddar cheese, chopped jalapenos and onions, nacho chips or any other topping that suits your taste.