My daughter said I’m still the best chili maker. Isn’t that sweet?
Her dad is a good cook too. She said he still uses my recipe, but he changed something and it’s not as good. (snicker, snicker…)
I went to look for the recipe to link it up here for you and I realized it’s not there anymore! Who knows what I did, but I’m fixing that right now.
This is an easy to throw together recipe, and it’s a great one to throw together and let simmer a little the night before so you have dinner ready when you come home from a cold busy day. Just heat it up on the stove instead of the microwave. It tastes better.
1 lb. Lean ground beef, browned and drained
1 14.5 oz. Can petite diced tomatoes – not seasoned
1 12 oz. Can tomato paste, plus 1 can water
1 can dark red kidney beans – not seasoned
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon red pepper
¼ teaspoon cumin
Mix it all together, mixing very well. Bring to just boiling. Lower heat to very low. Cover and simmer for at least ½ hour. (Told you it was easy.)
Tastes better the next day.
Optional toppings – grated cheese, diced onion, oyster crackers
Serve with tossed salad and warm French bread.
And you know you can find more of my simple recipes here >>>