My Favorite Chili

Prep time: 20 minutes
Simmer time: as long as you want :)
Servings: 8 - 10

• 1 - 2 pounds ground chuck
• 1 small white onion; diced
• 2 16 oz. cans diced tomatoes (use the juice too)
• 1 8 oz. can tomato sauce
• 1 16 oz. can crushed tomato
• 2 16 oz. cans chili flavored beans (pinto beans with chili sauce on them)
• 1 16 oz. can black beans
• 1 16 oz. can kidney beans
• 1 16 oz. can red beans
• 1 pkg. chili seasoning (use 2 pkg if you like it really spicy)
• 1 Tbsp garlic powder or 2 cloves minced garlic
• 1 Tbsp sugar

Brown the beef in a large soup pot with diced onion, drain well, then place back in pot. Add garlic, if using fresh, let it cook for just a minute before adding other ingredients. Add chili seasoning, tomatoes, and beans. Use juice from tomatoes and chili flavored beans; swishing cans out with a little water and adding to pot as well. Rinse the other beans before adding. Bring to boil for 10 minutes, stirring frequently so it won't stick to the bottom. Add sugar. Reduce to medium-low heat and simmer for at least 20 minutes, stirring often, until desired thickness is reached.

You could simmer it for several hours, but who wants to wait that long!?

Serve with cornbread, grilled cheese sandwiches, Fritos, sour cream, or shredded cheese. Or any combination thereof. Whatever suits your fancy.

This is a soul-warming recipe perfect for days, such as today, with a chill in the air and drizzle falling from the grey sky. I am proud to announce that I make a mean pot of this chili! I'm practically famous for it... in certain circles, of course. ;)