Chili Recipe: Chili Con Carne

This chili recipe, or chili con carne, is a basic recipe that is so easy to make.

You'll see that you can go in many directions with this recipe, to spice it up, veggie it up, or leave as is - whatever your preference.

I often add vegetables to my chili to make it a real meal in a pot. I add celery, a few chopped carrots, and sometimes some canned corn.

And of course, lots of garlic. The recipe calls for 2 cloves, but I usually use about 4.

It really ups the nutrition factor.

Chili is one of the classic comfort foods.

It seems like the perfect easy dinner recipe on a cold winter night, but works just about any time of year.

Chili

Prep time: 15 minutes

Cook time: 1 hour

1 pound ground beef
1 small onion, chopped
2 cloves garlic, chopped
salt and pepper
1 - 28 ounce can diced tomatoes
1 - 20 ounce can red kidney beans
1/4 to 1/2 teaspoon Worcestershire sauce (optional but adds an extra bit of flavor)
1 tablespoon chili powder

Sauté onions over medium heat in non-stick pan or in a touch of oil. Add ground beef and garlic and brown well. Add salt and pepper while beef is cooking.

Drain off any excess fat after frying meat. Add canned tomatoes, kidney beans and seasonings. Mix well, cover and cook for 1 hour over medium low heat. Adjust seasonings to your taste.

Serves 4.

• Use canned mixed beans, black beans or garbanzo beans in place of the kidney beans.

• Add any or all of the following vegetables:

- 1 small or 1/2 large red or green pepper, chopped.
- 8 ounces of mushrooms, sliced.
- 1 can corn kernels or niblets.
- For the braver of heart and lovers of hot, add a few chopped hot peppers and as much hot sauce as you can take.