Chili

I know its summer, but its been an incredibly, unbearably hot summer and when it finally 'cooled' down to a mere 75 degrees I was totally ready for chili.  I particularly like chili because its so versatile.  Add or subtract whatever you'd like, make it your own!  Here is my basic chili recipe for four people, or two people with left overs for tomorrow!

Ingredients:
1 lb. cooked ground beef
1 medium red pepper
1 medium green pepper
1 small to medium onion
15 fl ounces tomato sauce
15 fl ounces water
1 tsp. paprika
1 tsp. cumin
1 beef bouillon cube
1/2 tsp. crushed red pepper (I always add more)
2 heaping tbsp. chili powder
1 tsp. salt and pepper
pinch of garlic
diced dried jalapenos to taste




I start by browning the meat in a large, deep pot.  The pot should be big enough to hold all the ingredients.  While the meat is browning I chop up the vegetables, red and green peppers and onions.  I like to chop my veggies large but do what you like.  Once the meat is browned add the veggies, I do it this way so that I don't have to drain the beef and can cook the veggies in the meat fat.  After the veggies get a good start in the fat I add the tomato sauce and water and mix it up.  Then I simply add all the spices at once, stir it, cover it, bring it to a boil and then simmer on low for 2 hours or more.  We like ours spicy so I always add more red pepper and jalapenos.  The longer it simmers the more flavor and spice it gets. 

A few side notes: We cook the noodles separately and store them separately from our chili in the fridge just so they don't get too soggy (and also frying up left over noodles the next day with a little butter, parmesan and pepper is delicious).