What kind of a food blogger would I be without giving you at least one chili recipe for Super Bowl! This maybe isn't the World's Best Chili, but it is a favorite. Everyone likes their chili the way they make it. This is just a nice easy really good chili. I have never seen any reason to make only enough chili for one meal. It takes two of three days for it to really get good and by that time the chili is gone. So, double the recipe if you want because it freezes beautifully.

serves 4-6
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3 tablespoons butter
1 large onion, chopped
1 green pepper, chopped
2 cloves garlic, pressed or minced
1 pound good ground beef
1 (16-ounce) can chopped tomatoes
1 (16-ounce) can filled with water
1 teaspoon celery seed
1/2 teaspoon cayenne pepper
2 tablespoons chili powder
1 teaspoon dried basil
1/2 teaspoon salt
1 (16-ounce) can kidney beans (optional, undrained. I have to have beans.)

In a large Dutch oven, saute onion, green pepper and garlic in butter for about a minute. Add ground beef and brown. Drain off fat.

Add all other ingredients except kidney beans and bring to a boil. Reduce heat and allow to simmer about 2 hours, uncovered, until sauce is thick. Add beans about 10 minutes before serving.