Chili Made Easy

On a cold night, a pot of chili is the perfect dish for dinner! I have to admit that we eat it all year! It takes less than twenty minutes to prepare and provides leftovers for our household. I have a favorite pot that is perfect for a batch of chili. I always spray the bottom of the pan with Pam to keep the food from sticking to the pan. Take two pounds of lean ground beef and brown thoroughly. Add a chopped onion as the meat begins to brown. The onion can cook with the meat. When the meat has browned, drain the meat mixture of any grease that has accumulated. Add a large can of condensed tomato soup. Stir. Add one small can of chili, without beans, for flavor. In addition, add a packet of chili spices to complete your dish. Stir and simmer for thirty minutes to an hour! Serve.

For variations to my chili, I sometimes add one or two cans of chili beans to the pan after browning the meat. If you have a large crowd, this can help you feed more people. We usually serve Tortilla Chips for dipping. Sprinkle some cheese on top of your chili bowl.Tonight we served spinach as a side dish. I poured my chili over my spinach. Sometimes we serve a side salad with the chili. It is not unusual for me to pour my chili over my salad or put the salad on the chili. Variations keep things interesting! Enjoy your chili!