Here is the chili recipe I’ve been making for over 15 years now.  Corey took it to his office for a chili cook-off last Friday, and we won!!

This started out being known in our family as “Tammy Wayne Chili” because our neighbor made this for us one year during a big snow storm.  It was awesome to come inside after redneck sledding and playing in the snow to have a warm bowl of meaty chili.

I don’t really think of this as a super-extraordinary recipe, its just really easy, really good chili.  I probably started making this when I was about 12 years old, so I know anybody can make this happen!  You can keep most of the ingredients on-hand in your pantry, and this is easily doubled (or tripled) for a crowd or for the freezer.  We think this is a crowd-pleaser because it has great flavor and spice, but it isn’t too hot or overwhelming.  We also like some crunch with our chili, and highly recommend Frito’s Scoops corn chips for scooping or crumbling on top, but tortilla chips or crackers are also yummy.

All-Time Favorite Chili

serves 4-6

1 lb. ground beef

1 medium onion, chopped

1 can kidney beans

1 can diced tomatoes

1 can tomato soup

1 small jar salsa or rotel (or both – your choice of heat level)

2 tbsp chili powder

1 tsp Cajun seasoning or blackening spice (not original to the recipe, but tasty)

Saute the onion over medium-high heat til soft, then add the ground beef and cook til browned.  Drain and toss into a large pot.  Open up all the cans and jars and dump everything into the pot (I do usually rinse the kidney beans, but the juice from the tomatoes should go in).  Add the chili powder and stir until everything is well combined.  Let everything come to a low bubble, then reduce the heat and simmer at least 30 minutes.  You can also put everything into a crock pot and cook 4-6 hours on low.