This is the hubby’s recipe for chili, and it’s easy, fast, and satisfying. When I asked him what to call it – The Hubby’s Chili? Kid-Friendly Chili? Fast and Easy Chili? – he said, “Um … chili?” He’s a say-it-like-it-is type. He and his sister used to give their stuffed animals names like Brown Horsey and Spotted Horsey.
The hubby and I make several types of chili, but this is the recipe the hubby grew up with. I wouldn’t go near chili as a child, and this was the first chili I could ever be convinced to eat. (When I was 20 years old.) Because I didn’t like tomatoes, onions, or peppers. And that’s what makes this chili so kid-friendly; there are no scary surprises. (You can add the scary surprises later when they've been reeled in.)
I’ve obviously grown to love those once maligned veggies – there is plenty of tomato and onion goodness in Quick Chili con Carne – but we still make this chili on a regular basis. Or, rather, the hubby does. We had an "incident." I was going to slip in a tablespoon or so of cumin (I love cumin in my chili), but I accidentally slipped in a tablespoon or so of cinnamon. Those darn McCormick bottles all look alike. I’m still on probation.
I apologize for the lack of photos in this posting; there really wasn’t much to photograph. If you can brown hamburger and open a few cans, you’re in.
And now, if you’ll excuse me, I’m going to go eat a bowl of chili and then hit the gym. This is SUCH a good idea, I just know it.
1 lb. lean hamburger
Salt, pepper, onion salt, and garlic salt
1 46-oz. can tomato juice
1 16-oz. can dark red kidney beans
1 16-oz. can chili beans (either mild or hot is fine)
4-6 tsp. chili powder
1. In a large saucepan or Dutch oven, brown hamburger and season with salt, pepper, onion salt, and garlic salt. Add tomato juice, beans, and chili powder.
2. Cook over medium heat for 20 minutes, stirring occasionally. Serve with cheese and crackers or tortilla chips.