I live in the South and this is a "typical" beef chili recipe. I would love to hear about regional variations or even if chili is a tradition in your part of the country.
- 1 1/2 lb ground round, cooked and drained
- 2 14.5 oz cans diced tomatoes with onion, pepper, and celery
- 1 16 oz can dark red kidney beans, drained and rinsed
- 1 8 oz can tomato sauce
- 1 tbsp garlic salt
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp Cavender seasoning
Cook and drain beef. Add remaining ingredients and mix thoroughly (tip: after emptying tomatoes and tomato sauce into the mix, i run a little water down the insides of the can to get the "leftover" juices out and add to the mix--this gives needed moisture but doesn't water it down). Cover and simmer at least one hour. Garnish with grated sharp cheddar or four cheese mexican blend cheese. Serve with saltine crackers or cheese quesadillas.
