Ingredients:1# ground beef (or venison)
1/2 cup chopped onion
1 -- 46 oz. can tomato juice
salt & pepper to taste
2-3 teaspoons chili powder
1/2 cup sugar
3 -- 15 oz. cans kidney beans, undrained
Brown beef and onions together. Add tomato juice, sugar, chili powder, and kidney beans. Taste as you go and adjust to your liking with salt and pepper!The longer you simmer it, the better it gets AND if you have any left over chili, put it in the fridge overnight - that's where the magic happens. Second-day chili can't be beat!!
This is a basic recipe that can be customized to different tastes. Use additional chili powder for more heat, more beans and less meat for a budget-friendly meal, or for a "smoother" taste drop a couple of chocolate chips into the pot like my sister does. It seems just a few chips add that "little something" which makes chili special to my sister's gang. They need something special in their chili, because they don't put any beans in it!
At the Wright Place, we eat our chili with crackers, sour cream, and cheddar cheese with a big fluffy piece of corn bread on the side. Lately, for variety, we crumble nacho chips in the chili instead of the crackers. Often we make a double batch of chili for the weekend and eat it while we watch football. Enjoy!
Happily shared by...