Classic Chili

Well, I have to admit something. I have been slacking in the posting department because...well....I can't seem to remember to take a photo before we eat all of whatever it is I've made. (The photo I used is courtesy of Better Home & Gardens, where the recipe came from in the first place.)

I make this chili every few weeks and every time it seems to vanish before I blink! So it must be good, right? It is! I wanted a "normal" chili recipe that didn't call for ingredients like cinnamon or beer, and this one is primo! The recipe below is doubled (except for the beans). Trust me. Just go ahead and double it.


Classic Chili

2 lbs. ground beef (for the best flavor I use 1 lb. 93/7 and 1 lb. 80/20)
1 large or 2 small green peppers, chopped (1 cup)
1 cup chopped yellow onion
8 cloves of garlic, minced
2 15-oz. cans tomato sauce
2 14.5-oz. cans diced tomatoes, undrained
1 15-0z. can dark red kidney beans, rinsed and drained
4-6 tsp. Leslie's Chili Mix or chili powder
1 tsp. salt
1 tsp. dried basil, crushed
1/2 tsp. ground black pepper

Optional toppings: corn chips, shredded cheese, onion, sour cream

1) In a large pot cook the beef, onion, green pepper, and garlic until meat is done. Drain.
2) Add all other ingredients and simmer at least 1 1/2 hours for best flavor. Serve with cornbread, if desired, and any toppings.