Paula made a large batch of chili today. We decided to have it as Cincinnati Chili, which is Theodore’s favorite way to enjoy it. All that means is that we covered the chili with spaghetti. It made for a hearty meal, which is good as the weather begins to turn chillier.
If you want to make this easy recipe, here’s how: In a large saucepan cook 1-2 pounds of ground beef, 1 large onion, 1 cup of chopped green pepper, and 2 cloves of minced garlic until the meat is brown. Drain the fat. Stir in 1-2 16-ounce cans of undrained diced tomatoes, 1-2 cans of drained kidney beans, 1 8 ounce can of tomato sauce, 2-3 teaspoons of chili powder, 1/2 teaspoon of dried basil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Bring everything to a boil and then reduce heat, cover and simmer for 20 minutes.
This is a hearty and delicious meal. You can add some additional chili powder if you want a little more kick or just serve the chili with your favorite hot sauce. Either way, this is definitely one of the comfort foods in our house. Paula also made enough so that we could enjoy it again on Friday when we needed an easy meal since she was working and Theodore was running cross country.