Chili

This recipe is ridiculously easy.  You mix everything together, and then you let it sit.  That's it.  Its perfect for a cozy winter day, and it's great to make in advance for a quick weeknight meal.  I like to make it on the weekends if I know I'll be short on time later in the week. 

My mom has made this recipe for years.  She makes a massive amount at once, so we have it for meals all week, and then another batch gets frozen for later.  Leftovers get used to make chili dogs, nachos, or just a quick snack on the go.   We've always had it with shredded cheddar cheese on top, but its good with sour cream, tortilla chips or saltines as well.

Chili

Makes 8 servings
4 p+ per serving

Ingredients:
1.5 lb 93% lean ground beef
1 large can (16oz) red kidney beans (I use B&M brand)
1 large can (28oz) crushed tomato in tomato puree
1 tsp chili powder
1 tsp curry powder

In a large skillet, cook the ground beef. Drain out any excess grease.

Mix together all the ingredients in a large pot.  Stir thoroughly.  Cover, and let simmer for at least 1 hour over low-medium heat.  Serve hot.

Note:  The longer you let it simmer, the more flavor will soak into the meat.  That's another one of the reasons we like to make it in advance... we aren't sitting around smelling it and getting hungry!