Chili is the perfect comfort food, but it also lasts a long time. My roommate and I cook a pot of chili on the weekend, then eat practically a bowl a day for the rest of the week. Without having to cook dinner every night, we can concentrate on getting homework done. This recipe is adapted from a recipe in The Absolute Beginner’s Cookbook by Jackie Eddy and Eleanor Clark.
Ingredients
2 pounds lean ground beef
medium-sized onions, chopped coarsely
2 green bell peppers, chopped coarsely
3 14-ounce cans kidney beans, drained
2 packages chili mix, any brand
2 10-ounce cans tomato soup
2 14-ounce cans chopped tomatoes
Sour cream and grated sharp cheddar cheese for garnish
Directions
1. Sauté ground beef over medium heat in a large skillet. Drain, and crumble.
2. Add peppers and onions to skillet. Sauté, stirring occasionally, until onions become clear.
Mmmm chili!
3. Add meat mixture to large saucepan. Stir in all other ingredients.
4. Cover and simmer on low heat for 30 minutes, stirring occasionally.
5. Serve warm with sour cream and grated sharp cheddar cheese on top.
Keep simplicity in mind when storing leftover chili. Store individual portions in microwavable Tupperware, then heat up one portion for dinner each night.
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