Stove-top Chili

When I was moving into my own apartment at college, my mom gave me a few of her recipes to not only ensure I didn't starve, but also that I could have a bit of home with me. I'm glad she did. This chili recipe was a wonderfully easy recipe to start with, and one I've modified over the years to suit my changing tastes. Everyone who makes chili has their own favorite recipe for their own favorite reasons. Here's the one I grew up with.

I'll give this recipe in two parts. The first is the original as my mom gave it to me, with a few annotations. The second includes some variations and guidance on modifying it.

Ingredients

Makes enough for about six bowls

• 1 pound of ground beef, or alternative
• 2 cans beans in chili sauce (about two cups each)
• 1 can diced tomatoes (about two cups)
• ¼ cup cooked macaroni per bowl, optional
• Slice of cheese per bowl, optional

Directions

1. Brown ground beef in a pan.
2. Optionally drain the extra fat; may depend on the leanness of the meat used.
3. Add beans with sauce and tomatoes to the pan.
4. Mix, and bring to a simmer; simmer low for about 20 minutes (shorten or lengthen as necessary).
5. Put macaroni into a soup bowl; top with a ladle of chili, a slice of cheese, and another ladle of chili. If not using the optional ingredients, just skip them.

He said

This was the traditional chili we served in our house. We tended to use Brooks beans, although I don't if we substituted those when I was younger. Often my mom would make macaroni for us, which my dad would skip, and I can't remember whether my brother would eat the chili at all when we were young. Typically we'd all have slices of American cheese.

Modifications (Mix and Match)

• Add minced garlic and diced onion cooked with the ground beef until just soft
• Add a third can of beans such as dark red kidneys, drained; and season with ½ tablespoon cumin, 1 teaspoon chili powder, 1 teaspoon turmeric, ½ teaspoon garlic, and ¼ teaspoon cayenne
• Add diced veggies such as carrots or potatoes
• Use a slice of better cheese such as my dad's favorite cheddar

He said

I started adding the onion and third can of beans when there were more of us eating it than I grew up with, and leftovers were a high priority for me. It was also a great excuse to play with the spices myself. Introducing Debbie to this staple of ours was also such a treat.

She said

This is very different than the chili I grew up eating, but I'm glad that Mike introduced me to it. It's so very yummy. It's such an easy recipe to put together, and it offers room for variation (such as me skipping the cheese). There are several different brands of canned beans in chili sauce, with different levels of spiciness, so feel free to test different ones to find one that suits your tastes.