Sunday Afternoon Chili

 

After the oppressive Summer heat, it's always a treat (and a relief!) when the air begins to cool with Fall.  This morning we had our first light frost and that means that I and so many others get the urge to make a pot of chili!

Sometimes I enjoy taking a half a day to make a pot of chili and to let it simmer for hours.  But for this batch, I had been busy most of the day and needed a quick dinner.  This recipe doesn't call for any exotic spices or "extras."  Within 40 minutes, this yummy chili was ready to ladle into bowls.

1 lb. ground chuck

1 large yellow onion, chopped

1 T. minced garlic

1 small can diced green chiles

2 T. chili powder

1 t. ground cumin

1 t. salt

2 cups beef stock

1 (14.5 oz.) can of Bush's chili beans

1 (14.5 oz.) can of diced tomatoes

In a 3.5 - 4 quart Dutch oven, brown ground chuck over medium-high heat, breaking it up with a wooden spoon.  As the beef browns, add in the onion and garlic.  Continue cooking until the beef is browned and the onion begins to soften.

Add in the green chiles, chili powder, ground cumin, and salt.  Lower heat to medium and continue cooking for another 2 - 3 minutes, stirring constantly.

Stir in beef stock, chili beans, and diced tomatoes.  Lower heat so that chili is at a gentle simmer and continue cooking for 20 - 25 minutes until onions are cooked.  Stir occasionally so that the chili doesn't stick.

Serve with crackers, tortilla chips, or Fritos.  Top with shredded cheddar, sour cream, sliced green onions.....whatever sounds good to you!