Panda’s Kitchen: Chili

Hello lovelies!

Happy Fall! Even though it still feels like summer here in Southern Wisconsin, leaves are starting to fall, slowly, out of the trees in our front yard so we are getting close!

One of my favorite parts about fall is the food/beverages. From the apple cider to the Octoberfest beers, that I cannot enjoy this year) to soups and, the point of this post, big pots of chili.

Chili is and always has been one of my favorite fall/winter staples but also a food that I do not want in the summer. If you ask me, it is still too warm for it, but I am waiting patiently for the first day where I deem it cool enough. Until then, here is one of the ways we make it. D refers to is as M’s chili since its not near spicy enough for him but I see it as a classic chili.

2 lbs ground beef
2 cans dark red kidney beans
2 cans chili beans
1 can diced tomatoes
16 oz tomato sauce
1/4 jar Chili powder

Brown the beef on high heat in the bottom of you pot cutting the beef in small pieces.wpid-wp-1444413308386

Add all your canned ingredients and mix well.wpid-wp-1444413325824wpid-wp-1444413337884

Add salt and pepper to taste.

Bring to a boil then drop to a summer for 1hour, stirring occasionally.

What are your variations on this classic dish?


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