Chili For When It's Chilly

Ever try Tim's chili on campus, only to find you're really eating a bowl of red water, with little floaties in it? Wendy's? If you want a real hearty chili, but not overly complicated, try this one instead! You can dress this up however you like, if you want it hotter, or with more veggies.

Ingredients

Hunts Tomato Sauce (canned, large)
Red Kidney beans (canned, large)
Lean Ground Beef (1 pkg.)
Chili Powder (2 tbsp.)

Optional
Carrots
Celery

Instructions

1. Find a large frying pan, capable of holding all ingredients. We're going to use this to simmer. I find using a Wok or a deep frying pan works well.
2. Turn heat to medium-high. Empty package of ground beef into frying pan, and begin dividing it into small pieces using a wooden spoon or spatula.
3. Turn heat to medium-low, and fry the ground beef until browned.
4. While browning, it might be a good time to peel/chop the carrots and celery into fair-sized pieces if you want to include them.
5. Open the canned tomato sauce, and add entire contents to the ground beef when it has been browned. Add 1/3 can of water to the frying pan.
6. Open the can of Kidney Beans, rinse twice, and strain. Add the beans to the frying pan.
7. Stir the chili until it is mixed well, and increase heat to medium.
8. Add the 2 tablespoons of chili powder to the chili. Mix thoroughly. You can add more if your tastebuds arn't excited enough.
9. Simmer for 15-20 minutes, or until chili reaches desired consistency.
10. Serve!

Other Ideas

• When you have left over chili to spare, make chili dogs!
• You can use the chili in a dip! Chill, top with cheese, sour cream, chives, tomato and serve with large tortilla chips.