Rich chilies, tangy tomatoes and savory beef make a bowl of chili a homey, soul satisfying classic.  A friend had a bonanza of grass fed ground beef, and I was the happy recipient of her largesse.  This bowl of chili was the result.

Chili is fast, nourishing, and tasty.  The key?  Good chili powder.  There are many different chili powders from which to choose.  Chili powder is a mix of ground chilies and other spices, while ground chilies is just that — ground, dried chili.

I like my Beef Chili spicy, so I use a hot chili powder.  If you like your chili on the mild side, buy a mild chili powder.  Whatever your taste, be sure to use enough chili powder — the key to Beef Chili flavor.  This is fabulous served with hot corn bread.  Enjoy!

Beef Chili

1 LB lean ground beef
one yellow onion, diced
2 TB olive oil
4 large cloves garlic, crushed
2  cans (14 oz each) diced tomatoes, or equivalent amount fresh chopped tomatoes
2  cans (14 oz each) beans, drained, or three cups home cooked beans (kidney beans, pintos, and black beans are all great)
1 1/2 cups water
3 – 4 TB chili powder
1 tsp. ground cumin
2 – 3 tsp. salt

In a large covered pot, saute onion in olive oil until turning translucent.  Add the ground beef and garlic.  Fry until beef is getting a bit of brown color.  Add all other ingredients, starting with 2 tsp. salt, especially if you’re using canned beans and tomatoes which usually contain added salt.  Bring to a simmer, and simmer, covered for at least one hour.  Serve piping hot in bowls, with corn bread or tortillas on the side.

Chili is a great dish to make ahead, as it keeps well in the fridge for several days.  You may also freeze chili for later use.