New Recipe: Chili

     Happy Tasty Tuesday! This past week has officially been more fall-like and the weather in the 518 has reflected that. It's been much cooler so I've been looking for ways to keep warm without having to turn the heat on! I made chili over the weekend and it was the perfect was to warm the body. I think my favorite part about chili is the leftovers since I normally make a big pot of it. This recipe is super easy to follow and it allows you to let it simmer over that day so all the flavors really come through.

Ingredients:

• 1lb ground beef
• 1/2 cup chopped onion
• 3/4 cup water
• 1/2 cup chopped green pepper
• 3 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp hot sauce
• 2 garlic cloves-minced
• 28oz can of tomatoes (undrained)
• 10 3/4 oz can condensed tomato soup (I just buy a can of Campbells)
• 6 oz can tomato paste
• 4oz can chopped green chilies (undrained)
• 15 oz can kidney beans (undrained)

Directions:

• In a medium skillet, brown ground beed with onion until no longer pink
• In large sauce pan, combine ground beef mixture and remaining ingredients *except kidney beans*
• Bring to a boil, then reduce heat to low; cover and simmer for 2 hours---stir occasionally
• Stir in kidney beans 30 minutes prior to serving; simmer until thoroughly heated
• Serve and enjoy

So basically you take a pan and combine a bunch of ingredients and let it sit for a couple hours... seems easy enough, even for you cooking-challenged! 

xoxo