When the temperature finally drops into the low sixties and the humidity is lower than dog-panting level, it's time to make a big pot o' red. Some people think the more ingredients, the better, but I think less is more in the chili world. Our family favorite is as follows:
Chili
2 lbs. lean gr. beef
2 28 0z. cans crushed tomatoes
1 can kidney beans
1 can pinto beans
2 packages Chili-o w/onion mix
1 cup water
Brown the ground beef in a dutch oven, drain off fat. Add tomatoes,beans,and seasoning mix, and one cup of water. Stir and bring to a boil. Reduce heat to simmer and cook at least 30 minutes. Serve over brown rice and top with grated sharp cheddar and chopped sweet onion. This chili is better the next day if you can stand the wait.
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