Okay, so it isn’t exactly my mother’s chili. Hell, I’m pretty sure she pulled it off a blog.
But I was thrilled when she introduced me to this simple and hearty recipe, so “Mom’s Chili” it is!
This chili has been approved by my begrudging cook mother, picky-eater brothers, a big-eater friend, and another friend who is allergic to just about everything.
Serves: 6 lunch-sized portions
Prep Time: 5 minutes
Cook Time: 25 minutes
1 lb ground beef
1⁄2 chopped white onion
2 cloves garlic
151⁄2 oz can tomato sauce
15 oz can kidney beans
2 tsp chili powder
1 tsp salt
Brown ground beef in a pan along with garlic and onion. Drain fat.
Once browned, add tomato sauce, kidney beans, chili powder and salt. Mix it all together and let simmer for about 10 minutes.
Serve with shredded cheese and tortilla chips.
Goes great with roasted zucchini and green beans, or as a hot dog topping.