American Chili

This is not traditional Western American chili, only those folks raised in the Midwest  the South (except for Texas) and on the East Coast would ever put beans in their chili. But this is the kind of chili you will find most American’s making when you ask for chili. It is a quick and filling dish.

American Chili

1-pound ground beef

1 small onion, chopped

1/2 cup chopped green pepper

1 15-ounce can kidney beans, drained, rinsed

1 14.5-ounce can whole tomatoes, undrained

1 9-ounce can tomato sauce

1 to 3 tablespoons chili powder

1-1/2 cups sharp Cheddar cheese, shredded and divided

Garnish: Sour cream, shredded Cheddar cheese and saltine crackers

Brown ground beef in Dutch oven over medium heat; drain. Add onions and peppers; cook and stir 5 minutes or until tender. Add beans, tomatoes, tomato sauce and chili powder; mix well. Reduce heat to low; cover. Simmer 30 minutes, stirring occasionally.

Sprinkle 3 tablespoons Cheddar cheese onto the bottom of each of each soup bowl; top with chili and remaining cheese. Garnish bowls with a dollop of sour cream and some shredded Cheddar cheese if desired. Serve with saltine crackers.

Serves: 6