Chili, Plain & Simple

Have I mentioned that I love this time of year? I know that Fall has officially come to stay when it's cool enough outside to make a big pot of chili. It's a tradition in our house that on opening day of deer season, I make my chili. From then on, we eat it all winter long!

This recipe is very basic. It's not one I'd enter into any chili contests or anything. No exotic mixture of hot peppers, no bacon, no fire-roasted anything. Maybe one day I'll post something like that. For now, this is our family's "everyday" chili. Nothing fancy... just chili, plain and simple.

• 1 lb. ground beef
• 1 onion
• 1-2 TBS minced garlic*
  
• 28 oz. crushed tomatoes
• 2 cans rotel tomatoes
• 14.5 oz can tomato sauce
• 6 oz can tomato paste
• 2 cans pinto or red beans (I really like to just use about 4 cups of leftover cooked pintos)
  
• 1 can beer
• 2 TBS chili powder
• 1 TBS cumin
• 1-2 TBS chopped jalapenos**
  

Brown ground beef and onion in dutch oven. Add other ingredients and simmer for at least 2 hours. Or you may cook it in the crockpot on low all day.

Serve with rice, cornbread, tortilla chips or crackers. Top with shredded cheese, sour cream, and/or jalapenos. Makes great chili nachos the next day! Also good over baked potatoes.

*I realize that some people like garlic more than others! I use the 2 TBS, but some will prefer only one.

**Please start at the low end here! I would love to add even more jalapenos, but I'm feeding small children, here!