Texas Chili

When the temperatures start to drop and you are looking for comfort food, give this chili recipe a try. There are many variations of chili, and this recipe is just one version. But it is a classic version that makes a large pot to feed a crowd or give you leftovers for days. Chili is a flexible dish that can be a side or a main. It goes well with pasta, bread, on hot dogs, or even on its own.

Chili is easy to make. This recipe comes together fast and sits on the stovetop on simmer for awhile. By using canned beans, this recipe is even quicker. But, if you want, you could use dried beans with a little more effort. This time, I made beer bread to go with the chili. It was a delicious combination.

Texas Chili 

• 1 1/2 pound ground beef
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 clove garlic, minced
• 3 (15 1/2 oz.) cans small red beans, undrained
• 2 (6 oz.) cans tomato paste
• 1-2 Tbsp. chili powder

In a large skillet or pot, brown beef, onion, green pepper, and garlic. Drain fat. Stir in rest of ingredients. Simmer, uncovered, for 30 minutes. Enjoy!