Chili and also chilly!!
38 brisk degrees this morning in the West Virginia hills! Sounds like a great day to cook up a big pot of chili!
I have made chili pretty much the same way for the past 50+ years and was quite happy with it. Tomato juice, ground beef, kidney beans (canned) and spices, cooked for a couple of hours on a low heat. Quite tasty, but also quite time consuming.
Recently, I have discovered a new method/recipe that works out much better for today’s busy lifestyle.
Using McCormick’s chili seasoning mix and tomato sauce, along with the beef and beans eliminates practically all the cooking time. A quick browning of the meat, add beans, sauce and seasoning mix, simmer for a few, and VOILA!!! Chili!!
I didn’t add a recipe for this because you can adjust it to your own taste. I use two pounds of ground chuck, three 15oz cans of kidney beans (we prefer the dark ones) two 15oz cans of tomato sauce, and 4 to 6 heaping tablespoons of chili mix! I simmer it for about ten minutes.