Nothing like a hot bowl of chili on a cold winter night.
It’s kind of a comfort food. Gives you that warm and fuzzy feeling inside.
There are a lot of chili recipes on the internet. Some easy, some complicated.
This is an easy recipe I learned from a friend years ago, when I was a young wife and mother, just learning to cook.
Here’s a few of the things you need.
Green bell pepper, onion, diced tomatoes, kidney beans and tomato soup. And to that, add ground beef and chili powder.
Brown one pound ground beef.
While the ground beef is browning, get out your stock pot and add one 28 oz. can of diced tomatoes, one 10 oz. can of tomato soup plus one can of water and one 15 oz. can of kidney beans.
Remove the ground beef from the pan and add to the stock pot, leaving the grease/water in the pan.
Cut up one green bell pepper and one medium onion into bite size pieces.
Add to pan that ground beef was browned in. And simmer until the onion begins to become translucent.
Drain and add that to the stock pot.
Add chili powder to taste and simmer on medium low for an hour or so. Until the vegetables are completely done.
Then fill your bowl, add cheese and crackers and enjoy. Sometimes we eat cornbread with it.
The Captain loves cheese. I’m not a big fan of cheese. I like more of the white cheeses. He likes the sharper yellow cheeses.
To his, I add mild cheddar. To mine, I add mozzarella.
Then he goes back and adds mozzarella. His motto, “the more, the better”.
Most people are surprised that I add tomato soup. It gives it a creamier texture.
I usually double this recipe to reheat on another cold winter night, when I feel more like cuddling than cooking.
Fencepost’s Comfort Chili
1 28 oz can diced tomatoes
1 10 oz can tomato soup plus one can of water
1 15 oz can kidney beans
1 medium onion
1 green bell pepper
1 lb. ground beef
Chili powder to taste
Brown ground beef. In stock pot add diced tomatoes, kidney beans, tomato soup with water and browned ground beef.
Saute onion and bell pepper till onion begins to become translucent. Drain and add to stock pot.
Add chili powder to taste and simmer until vegetables are done. Serve hot with desired toppings and crackers or cornbread.