I’m a purist when it comes to foods. I don’t really like mixing much together. And I like my sandwiches and burgers with no more than three ingredients, plus the bun. I was raised to like foods for how the actual food tastes. Not how the cream sauce, or other such smothering thing tastes. For example, I like green beans…don’t smother them with mushroom soup, thank you. That being said, my chili is a purist’s chili. You may prefer a chili with more “stuff”, not me. Pure.
Chili
1-2 lbs ground beef
1 big can diced tomatoes (or crushed, if you don’t like tomato pieces)
2 cans tomato soup
2 cans kidney beans (light or dark red, or a combination, they taste the same to me.)
chili powder to taste (I use a big pile, I don’t measure)
Brown the ground beef. While it’s browning, combine diced tomatoes, tomato soup, (drained) beans, and chili powder in a big soup pot. Add browned ground beef. Put big pot on the hot burner (from the browning process), turn setting down to 2-3. Simmer for a couple hours. If you don’t have that much time, just turn the burner to 8-9 and stir until hot.
Serve with shredded cheddar and crackers (oyster are my favorite). (Or sour cream, Fritos, salsa, whatever your favorite chili dressings are…) Done.
Sorry I don’t have a picture of the finished product in a bowl…I got in a hurry to eat and forgot.
Hey, that’s pretty much how I make my chili! Except I don’t use any dressings…I must be an extreme purist! I think I’ll shave my head! Although I do LOVE oyster crackers in my chili.
I like chili with lots of beans. I don’t think I’ve ever encountered a chili that had too many. I’ve never made chili myself. Maybe I’ll try it someday. With lots of beans.
I think you might like Lloyd’s recipe then. It’s called ‘Baked Beans’.
You funny!
Please warn us when you do try it. I would, personally, like to avoid all car trips with you post bean eating. Thank you.
HA!!!
Exactly.