Chili on a Fall Day

Now that the temperature has FINALLY dropped, its a perfect day for chili. Long ago my former mother-in-law gave me this recipe and it has served me well throughout the years. The men in my life love it and you can't go wrong with chili on a cold day! I usually do a pan of fried cabbage and cornbread muffins with it and or serve it over rice. We often use the left-overs for taco salad or tacos. So two hearty meals for the price of one! Garnish with grated cheese, chopped green onions, sour cream, etc.

Easy Everyday Chili

1-2 LB ground meat (hamburger, turkey, venison)

1 med. onion, chopped

3-15 oz cans dark red kidney beans, drained

3-15.5 oz cans chili beans

1-28 oz can whole stewed tomatoes, undrained, cut up into pieces

2 Tbsp chili powder

1 tsp. salt

Brown and drain ground meat and onion in skillet. Mix beans, tomatoes, chili powder and salt in a Dutch oven or soup pot over medium heat. Add meat. Bring to a boil, immediately reduce heat to M/L and simmer for 30 minutes. All done!