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When I was a kid, probably in junior high, I prepared supper for my family using the recipe for chili in my Better Homes and Gardens Junior Cook Book. The meal was a hit, and from then on, at least until I moved out on my own, that was the only chili recipe my family used.
I still use the same recipe. It’s quick. It’s simple. And it tastes good.
Speedy Chili
½ cup chopped onion
¼ cup chopped green pepper
1 lb. ground beef
2 8-oz. cans tomato sauce (2 cups)
2 16-oz. cans kidney beans (4 cups)
1 tsp. salt, optional
1 tsp. chili powder
Cook and stir onion, green pepper and ground beef in saucepan till meat is lightly browned. Spoon off excess fat.
Stir in tomato sauce; cook over low heat for 5 minutes. Stir in kidney beans and salt. Cook till heated through.
Stir in 1 tsp. chili powder. Taste. Add a little more if you like it zippy. Serve with crackers, or with tortilla chips, shredded cheese and other toppers such as chopped fresh tomatoes, green onions and sour cream.
Serves 6.
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