© 2023 Rachel L. Shumate | All rights reserved.
We still technically have about a month of winter left, despite Mother Nature toying with us now and then with her warm, spring-like days. (It’s been an odd yo-yo of temperatures this year.) And I’m willing to bet that we get at least one more really good snow before the official arrival of spring. (Sorry; not trying to jinx anything.)
When it’s cold or nasty outside, my favorite thing to make for dinner is chili. Not only is it a warm, yummy, comfort food, it’s beyond simple to make. The ingredients are also easy to keep on hand in your pantry (and freezer) so you don’t need to dash to the store to whip up a batch.
Give this recipe a go and I’ll bet you’ll love it too. The nice thing about it is that it tastes great as is, but if you want to add more heat, you can certainly spice things up with some chili powder or hot sauce. My hubby likes to put liberal amounts of Frank’s RedHot in his bowl of chili. He’s not allowed to do it to the whole pot though since I’m a weeny, and not interested in turning my mouth into the seventh layer of hell. I personally like my chili just the way it is, and usually in the form of nachos, or a bowl of it topped with cheese and a side of Fritos Scoops.
I hope you enjoy!
Ingredients
- 1 lb. of ground beef (I prefer lean)
- 2 (16 oz) cans of Bush’s chili beans (red beans with mild chili sauce)
- 2 (14.5 oz) cans of Hunt’s petite diced tomatoes
- 1 (10 oz) can of Rotel mild diced tomatoes and green chilies
Directions
In a large pot, brown and chop up ground beef. Once cooked, rinse and drain any excess grease. Add both cans of Bush’s chili beans to the pot and stir. Drain cans of Hunt’s diced tomatoes and Rotel diced tomatoes and green chilies, then add to pot. Mix well. Cover and let simmer for 20 minutes, or longer if desired, stirring occasionally. Serve warm with desired toppings.
🙂
