Chunky Cheddar Chili

I know everyone usually has their own favorite chili recipes, but this tasted so good on a cold, rainy night last night that I thought I'd share it. It is fairly mild as chilies go but zesty enough for my weakling taste buds.

1 pound of ground beef
1/2 cup onion, chopped
1 pound can of whole stewed tomatoes (I often use diced)
1 (15.5 oz.) can red kidney beans, rinsed and drained
1 (6 oz.) can tomato paste
1 tablespoon chili powder
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
Grated cheddar cheese for topping (4 ounces or more)

In a large skillet, brown hamburger with onion. Drain off extra grease. Add tomatoes, beans and spices stirring well to combine. Cover and simmer for 45 minutes stirring occasionally. I usually add a tomato can full of water too. This is really thick and hearty and it does lose even more liquid as it cooks so if you don't add the extra water make sure it doesn't burn to the bottom of the skillet. Serve topped with plenty of grated cheddar cheese. I usually top it with a dollop of sour cream as well and serve with corn bread or corn muffins. Also good with oyster crackers or corn chips.

1 comment:

  1. Delish! My recipe is very similar, except I also add black and pinto beans -- I even serve it with cornbread! :)