killer chili

i consider this the best chili recipe ever. it's hearty, spicy, easy to cook and great to pack for lunch for the work week. that is, if there is any left. there are rarely "leftovers".

2 lbs ground chuck

1 medium onion, chopped
A few cloves of garlic, minced

1 can of diced tomatoes (15 oz)

1 can of tomato sauce (the smaller can, i think 6 or 8 oz)

1 can of Joan of Arc Spicy Chili Beans (15 oz)

1 packet of Buena Vida Chili Powder (it's a green and white label, Kroger usually has it)

about 6 Aunt Jane Mexican Peppers, diced
*you can use Kroger brand pepper too, just make sure you get "hot mexican peppers" not pepperoncini.

in a large sauce pan, brown the meat with the onion and garlic. drain off the fat, (i use a slotted spoon to transfer the meat into the pot. then i pour the fat into a glass container to throw away later.) in a large stock pot, add the rest of the ingredients, stir and cover. cook slowly for about an hour.

if you like your chili hot (and why wouldn't you?) add a few tablespoons of the juice from the mexican peppers when you add the rest of the ingredients.

jared and i like to top our chili with chopped scallions, sour cream and shredded cheese. growing up, it was standard in my family to eat chili along with torn off pieces of flour tortilla. yum! of course you can also serve the chili over spaghetti noodles and top with shredded cheese, "cincinnati style". the truth of the matter is, you can eat this chili as is, no toppings necessary. it's that good. try it! definitely let me know if you like it as much as i do.