This is one of our favorite recipes for a cold winter day . There’s not much prep time involved. I always keep the ingredients on hand and make it if I’m short on time. Rick loves to use the leftovers to take to work the next few days.
This chili is my husband’s favorite, and it’s quite original! I never had chili growing up. I’d only heard stories of chili con carne my dad had been served while he was in the Navy; being from the North, I thought he was saying “chili corn carne.”… hence the addition of corn in this chili recipe!
My husband loved it and the kids did, too, and that’s been a favorite main dish for 27 years now. I hope you will enjoy it, too.
- 2 lb. ground beef
- 1 tsp. minced onion
- garlic powder to taste
- 5 cans pinto beans
- 1 (16 oz.) can tomato sauce
- 1 can corn, drained, or the equivalent in frozen corn
- 1½ Tbsp. chili powder
Put ground beef in large pan or Dutch oven. Add minced onion and garlic powder to taste. Brown the beef, then drain off the grease. Add pinto beans, tomato sauce, and corn. Add chili powder. Bring to a boil, then simmer for about 30 minutes.
Serve in bowls topped with shredded Cheddar cheese and saltine crackers, crushed or broken in small pieces, and ketchup, if desired.
We often serve cornbread on the side.
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