Classic Chili

Chili is one of those controversial dishes. Everyone has a recipe, and they are all a little different. Some are really meaty; some are really saucy; and some are really sweet. I would describe mine ans not sweet and a little bit tangy. Beans are part of the chili controversy; there are strong preference son both sides. I have learned to serve kidney beans as a topping so that people can choose to put on if they wish. What is non-negotiable in my house is that chili must always be served with Fritos.

**Pro Mom Tip** If your kids revolt when they see a little piece of onion, puree them in a blender or food processor before you add them to the pot.

Chili

1 1/2 Pounds Ground Beef

1 Large Onion, chopped or pureed

2 Tablespoons Chili Powder

1 teaspoon Cumin

1 teaspoon Garlic Powder

2 teaspoons coarse sea salt (1 1/2 teaspoons if you are using table salt)

2 (28-ounce) Cans Crushed Tomatoes

1 (16-ounce) Can Kidney Beans, rinsed and drained (optional for serving)

Shredded Cheddar Cheese (optional for serving; omit for dairy free)

Green Onions, sliced (optional for serving)

Directions

Add ground beef and onion to a large soup pot. Brown over medium-high heat until cooked through. Drain fat if necessary. Add chili powder, cumin, garlic powder, and salt. Stir and then add tomatoes.

Reduce heat to low and cook for at least 5 minutes but up to 30 minutes.

Serve with optional beans, cheese, and/or green onions.