As much as I love to cook I also enjoy the ease of making a one pot meal. Chili is one my favorite one pot wonders. It only gets better as it sits in the refrigerator. My husband really enjoys it and asks for it often. I remember my Mom making chili when I was a child. She always served it over mashed potatoes, which is still my favorite way to eat it. However, there are a few differences between my chili and my Mom's.

Please read my "Cook's Tips" following the recipe.

My Best Homemade Chili Recipe

2 medium yellow onions
2 pounds ground beef (I suggest 85% lean)
1 large green bell pepper
2 - 19 oz. cans dark red kidney beans with the juice
1 - 28 oz can diced tomatoes with the juice
1 - 6 oz can tomato paste
2 cups water
4 tablespoons chili powder
4 teaspoons ground cumin
1 tablespoon salt
1/2 teaspoon minced garlic
3 whole cloves

Dice the onions. Brown the meat and onions together in a large pot. Drain off fat. Dice green pepper and add to pot. Add kidney beans, diced tomatoes, tomato paste and two cups of water. Stir well. Add seasonings, garlic and cloves. Stir well. Bring to boil, then turn down to simmer. Add more water as needed to obtain desired consistency. Let simmer 45 minutes to one hour.

Serves 6-8

Cook's Tips: I add tomato paste to make the chili rich. I also add three whole cloves while the chili is simmering. I love the hint of warmth they impart. I take them out before I serve the chili. You could add a pinch to 1/8 teaspoon ground cloves.

Sometimes I add a teaspoon or two of garam masala. This Indian spice imparts more flavor and warmth. Sometimes I add 4 or 5 dashes of Tabasco for a hint of heat. I taste the chili as it's cooking and make flavor adjustments.

The best thing about chili is there isn't only one way to make it. You can give it a different hint of flavor every time you make it!


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