Chili

Ever since we have been married I have always wanted a good chili recipe. I finally found one last summer. Before I had Mason my friend cooked us dinner one night and brought us this. Don't worry Mom and Melissa it's not the one we made when you came out (I have never made that since). This is way better. It's funny Trisa you mentioned trying homemade chili with your recipe and then I was making this last night.

Ingredients:
1/2 lb. ground beef
1 medium onion chopped (1.2 cup)
1 clove garlic, finely chopped
1 can (14.5 oz) diced tomatoes, undrained
1 can (8oz) tomato sauce
1 TBSP chili powder
3/4 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
1 can (15 or 16 oz) kidney or pinto beans, rinsed and drained. If wanted use 2 cups cooked beans with or without juice.

1. Cook beef, onion and garlic in a pot over medium heat 8-10 min. stirring occasionally until beef is browned, drain.
2. Stir in remaining ingredients except beans. Heat to boiling, reduce heat cover and simmer 30 min. to 1 hour, stirring occasionally.
3.Stir in beans. Heat to boiling, reduce heat and simmer uncovered about 10 min., stirring occasionally until desired thickness. Serve with corn bread.

** Here's a few side notes. I always double this recipe. It makes good leftovers. Since I double it I use one can of Pinto and one can of Kidney beans. Also instead of buying cloves of garlic and chopping it I always buy this (see below). It's in the produce section and it keeps in the fridge after you open it. I love it since I have a few other recipes that use garlic I just spoon out what I need for that night. Oh and don't look to close at the picture. I simmered mine a little too long last night because I was waiting for the corn bread to be done so it's a little thicker than I usually like it. And don't mind that mound of cheese we got carried away.