Will I ever remember to take a picture? Oh well, here is a photo that makes me think of chili, and NO, this recipe is not hot, but it makes me think of warm comfort food.
It is officially called Tammy's chili in my house, because way back in the day, when our first son was little, our friends Dave and Tammy came over. She had been in the middle of cooking this chili when we called, so when it was done she brought it over and we had dinner together. It was one of those impromptu gatherings that worked out well. And the chili was delicious, and she is one of those kind souls who is willing to share her recipes, and some 18 years later, it is still my favorite chili recipe. We haven't seen David and Tammy in years, but we did find Tammy on Facebook, and I believe the last time I made her chili I posted it on FB to let her know it is still loved.
Now there are as many opinions about chili as there are people. This is very mild, but there is something about ground beef and rice that just belongs together, and this is the perfect way to make that happen. And every time I eat this, I ask myself why I don't make it more often. It is very easy, it just takes an hour to cook. So here it is.
1 pound ground beef
1 chopped onion
1 chopped green pepper
1 large can peeled whole tomatoes, broken into pieces (use juice too)
1 8 oz can tomato sauce
3 cans beans (Tammy and I use a combo of red kidney and cannellini beans), rinsed and drained
2 T chili powder
3/4 t paprika
Brown the ground beef, drain grease
You can brown the onion and peppers with the beef or add it with the rest, whatever you prefer
Add the rest of the ingredients
Bring to boil, simmer for 1 hour
Serve however you like.
I put it on top of rice and top it all off with shredded cheddar cheese and sour cream.
For a family of six I double the recipe. We did have some leftover to freeze.