I got supper started, as soon as my son and I got home. I like to let my chili soup simmer, for a few hours. I don’t make mine very spicy, like some folks do. It’s the recipe my family made, for generations, though.
1-2 pounds of ground beef or turkey. You can also add in cut up pieces of steak.
Minced onion (as much as y’all like.)
4 cans chili beans (I use 1 hot, 1 medium, and 2 mild. I like to use pinto and kidney chili beans, too.)
4 Tbs chili powder
1/4 to 1/3 Cup of granulated sugar (this adds some sweet to the spicy.)
48-64 ounces tomato juice
Optional: shredded cheese, and/or corn chips, and/or saltine crackers
I use my Ninja cooker from start to finish, with chili. Brown the ground beef/turkey with minced onion. Once that’s cooked, add chili powder, then sugar, then beans, and then tomato juice. I add some diced tomato into our chili sometimes, too. Let it simmer on low heat, for 1-4 hours.
Adam has to have frito corn chips, with his chili. Him and the kids add them into their chili, along with some shredded cheese. I like to add cheese and saltine crackers to my bowl.
Additionally, this is a Midwest thing, I’ve discovered, but we make cinnamon rolls when we have chili. You can dunk your cinnamon roll into your chili. I know it sounds so weird, but if you give it a chance, you won’t regret it!