Chili has always been a winter favorite of mine, so we made a batch the other night. It was 15 degrees and windy, so a warm, hearty meal was perfect. Growing up, my mom always made chili for our Christmas Eve dinner, and it’s a tradition my sisters and I still love; I consider chili a comfort food. It is a great meal for college kids because, like most other meals I make, it is so easy and provides plenty of left overs. Plus, the most expensive ingredient is ground beef; everything else is canned and can be purchased super cheap.
Ingredients: 1 lb ground beef (we used 2, just to make more. It depends on how many people you are feeding or how much leftovers you want.)
1 can dark red kidney beans (Store brand is perfectly fine.)
1 can chili beans (I usually get Bush’s brand, but again, it’s personal preference.)
1 can diced tomatoes (Look for petite diced if you don’t like big chunks of tomato.)
Chili powder, cumin, cayenne pepper, Lawry’s seasoned salt, to taste.
Optional Toppings: chopped red onions, shredded cheddar cheese, Saltine crackers, sour cream.
Procedure: Brown the beef in a large pot. Once it is done, drain any excess grease. Pour in the kidney beans, chili beans, and diced tomatoes. If you want your chili a little soupier, leave the bean juices in and add a half cup of water. Mix everything together. Throw in your spices and stir those up. If you aren’t sure where to start, just do small doses and taste test frequently (or you can cheat and use packets of chili seasoning. Amazing Taste is a good brand). Put a lid on the pot and turn your burner down to medium-low; let everything simmer together for a good ten minutes, stirring occasionally. Once it is done, you can serve it right away!
The batch we made lasted us through two suppers and a lunch. It was delicious every single time, and reheats very nicely. What extras do you put in your chili recipe? What is your favorite cold-weather food?