Night before last my husband Pat, who does the majority of cooking in our household, walked me through the recipe of what turned out to be a great chili on a very cold night. You can make it without the meat or set aside some if you have vegetarians in your household. It made a large pot of chili which we ate that night and again the next day for lunch. Had our son not come home the next day and finished it off, I would have frozen the leftovers to eat some other time.
1 chopped onion (I happened to use a purple one) and small amount of oil
Other veggies that happen to be in refrigerater that you want to get rid of? Celery? Bell pepper, etc.?
1 large can chopped tomatoes
1 small can tomato paste
3 cans kidney beans
1 – 1 1/2 pounds ground beef
Salt and Pepper
Tabasco (if you already have it)
Start by sautéing the chopped onion in a small amount of oil. If you have other vegetables in your refrigerator that you need to use before they go bad, chop them finely and add them to the sauté mixture. If not, just sauté the onion. Once it is clear in color, set it aside in another dish. Now, cook the ground beef. Salt and pepper it very good. Once it is cooked, put it in a separate bowl. Put the vegetable mixture in a several quart pot. Add the kidney beans and chopped tomatoes. Add the tomato paste. Stir and have the heat low. Add two dashes of chili powder and if you want to use Tabasco, two dashes of that. Allow it to simmer for ten minutes. Taste for salt/pepper. Add what you need. At this point, if you need to remove some for vegetarians, do so. Then, add your meat to the pot and continue simmering until all the flavors have married.
Serve with crackers or Fritos. Ummmm. Hope you like it!