Chili On A May Day

The thermometer didn't climb above 60 degrees today. It was the combination of overcast skies and cool breezes that inspired me to cook a pot of chili on a May day.

This is a winning recipe, earning me first-place in a chili cook-off at church about 10 years ago. It's simple and delicious.

Sandy's Chili

Brown:
2 lbs. ground beef
2 medium onions, chopped
1 green pepper, chopped

Add:
2 t. salt
1/2 t. pepper
1 16-oz. can tomatoes
1 8 oz. can tomato sauce
1/2 c. chili sauce
2 T. sugar
1 T. chili powder
3 15-oz cans kidney beans, rinsed
2 c. V8 juice

Simmer 1-2 hours
Serves 8

Notes:
Someone gave me this recipe so long ago that I don't remember who to credit. Here's some of my variations.

* I use ground sirloin. (I tend to prefer it whenever a recipe calls for ground beef.)
* Sometimes I use one less onion and add a red bell pepper. The color contrast with the green bell pepper is nice. Of course you could use two onions and still include the red bell pepper.
* I never measure the salt and pepper. Season it to your liking.
* I always use more chili powder :-).
* Add the kidney beans one can at a time. I rarely use three cans, sometimes just one.

Enjoy! Let me know if you try it.

Posted: Sat - May 1, 2004 at 07:16 PM

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Chili On A May Day

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