Chili

I love when we hit colder weather because that means chili! It's easy, inexpensive, delicious and makes for leftovers, which I'm pretty sure is the best part! There are SO many variations to chili...spicy, sweet, serve it over rice or in a bowl. I'm sure you've got your own recipe for chili, but maybe you'll try mine. I hope you like it if you do!

INGREDIENTS:
2 29 oz cans tomato sauce (get a good one because this is the base of the flavor.)
1 14.5 oz cans diced tomatoes
1 can dark red kidney beans (rinsed & drained)
1 can black beans (rinsed & drained)
1 can great northern beans or cannellini beans (rinsed & drained)
1 bag frozen yellow corn (or scrape off summer's corn from the cobb and freeze for later)
1 package (approx 1 lb) ground meat (beef or turkey)
1/2 large onion diced
1 tsp cumin
1/4 tsp chili powder
1 tsp sugar
1 tsp garlic powder or 2 cloves fresh garlic pressed
1 tsp salt

1. In a large stock pot or crock pot add sauce, diced tomatoes, all beans and corn. Add spices and stir well. Cook over medium heat stirring occasionally.
2. In a large skillet cook meat. I usually season the meat with salt, cumin, and garlic powder. (I just eyeball it and the measurements in the recipe are for the sauce.) Part way through add onions and cook until meat is no longer pink and onions become translucent.
3. Add the meat and onions to the sauce and simmer for at least an hour. Serve with your favorite side whether it be cornbread or Scoops tortillas! (We prefer Scoops.)