Through the years, a few of my recipes have stood out as reader favorites (Ceviche, Carrot Cake,Ramen Slaw), but my Mom's chili recipe from two years ago still is at the top of the charts. If you haven't tried it yet, NOW is the time!! Enjoy! ********************************

Sometimes I just don’t want to think about dinner when I get home from work and yet I know serving up cereal isn’t a good choice (though I think Billy and the kids would be down for that option any day!).

So, like cooks all over, I opt for something that requires little to no thought. Often that’s California Tacos, but during the colder months, I also default to my mom’s chili. Now, for those of you that do Texas chili (no beans) or take great pride in your thousand-ingredient/simmer for two days/chili-contest winning cooks out there, this is NOT the recipe for you.

No, this recipe is for the harried cook who just wants some comfort food with little more than a moment’s notice. If that describes you, you’ll no doubt be happy with this recipe.

Here’s what you need:

1 package low sodium chili seasoning (Lawrys or McCormicks)
- Alternatively, use 1 Tablespoon Chili powder, 1 tsp garlic powder, ½ tsp cumin and salt to taste
- 3/4 to 1 lb. meat
- 2 cans 15 oz Ranch Style Beans (SUPER important to get the correct brand of beans!!)
- 1/2 onion, diced
- 1 small can tomato sauce
- 1 can diced tomatoes (optional if you like a thicker chili - also if you want more heat use Rotel diced tomatoes with green chiles)

Brown meat with onions.

While the meat is cooking put the remaining ingredients in a medium saucepan. (beans, tomato sauce, diced tomatoes, spices)

Remove cooked meat from the stove top. Be sure to drain the fat.

Add meat to the tomato sauce, beans, and diced tomatoes. Heat thoroughly.

This is a great dish to serve to a crowd. To keep warm, put in crock pot! Serve with cornbread and all of the usual fixings!Feel all warm and toasty when you eat!! YUM!I almost always have leftovers which is great for lunch, or, if I'm not going to be around, I will freeze in a ziploc bag. I imagine the chili will keep for 6 months or so, but this bag of goodness doesn't ever stick around for long!Enjoy!

Mom's Easy Chili