Kathy Lowe is at it again. This time she brings one of my favorite comfort foods to the table. Chili (Kathy's Chili) and grilled cheese on Great Harvest Sourdough is the best.

 Chili packs a lot of opinions, discussions and traditions in it for a word with only 5 letters.   Some people are diehard about eating chili only until outside temperatures are tolerable, but I’m in the group that enjoys chili year-round.  Joe’s in the group who think the season is about to its end.

Opinions run strong on how hot‘n’spicy chili should be too. Since we’re conservative on seasonings, our chili isn’t a burn-out-the-roof-of-your-mouth version.  It’s been even milder this winter since “that accident” when there was only one can of chili beans in the cabinet.  Yes, I have a definite preference for a certain brand of chili beans- Bush’s Mild Chili Beans.  Being a fan of Bush’s beans, I substituted a can of Bush’s Grillin’ Beans, Smokehouse Tradition variety.  This is a really good addition to chili; gives our chili a slightly sweet, smoky twist, and sneaks in some chopped tomatoes and healthy nutrients.  After all, one of the best perks of cooking at home is adapting recipes to your own tastes.

  Here’s my simple yet delicious recipe for chili:

                                                             Kathy’s Chili

  •  2lbs. lean ground beef
  • 1 roll Field Chili
  • 1 can Bush’s Mild Chili Beans
  • 1 can Bush’s Grillin’ Beans, Smokehouse Tradition
  • Dash onion powder or dried, minced onions
  • About 4oz. spaghetti
  • Shredded cheddar for topping, if desired

 Brown ground beef in a Dutch oven or large pan. Drain any grease in pan.  Add chili beans and Grillin’ Beans, rinsing cans with a can of water, adding water to meat.  Rinse one of the cans again, adding that water also.  Add a dash of onion powder or dried, minced onions, or more if desired.  Simmer over low heat for at least an hour.  Simmering longer enhances and unites flavors.  If you’d like, this may be made in a large slow cooker, after browning meat in a skillet.

Break up spaghetti and add to chili about 10 minutes before serving.  Continue to simmer for about 10 minutes.

Serve in bowls, and top with shredded cheddar cheese or broken up tortilla chips, if desired.  This makes about 6 servings.  Any leftovers are even better the next day, but will need some water added before reheating.

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