Nothing beats a hot pot of my mom’s chili in the fall/winter. But, who am I kidding? I eat it year round. This is a (slightly) adapted version of the chili I grew up on.
1 1/2 pound of ground round- I use sirloin, not because it’s leaner, just because I’m lazy about straining.
1 medium onion
1 can of kidney beans (the size depends on how bean-y you like it)
1 28 oz can of diced tomatoes
1 15 oz can of whole tomatoes- I cut them into quarters to have some larger tomato chunks. I strongly suggest you not wear white during this process- lesson learned.
1 can tomato paste
Chili powder, oregano, salt, and pepper to taste (I also add cumin)
1 cup of water
1 bay leaf
Brown meat and onion, drain fat (again, I’m lazy). Dump everything else in a pot. Add the meat and onion and simmer four an hour or so. Taste periodically to adjust flavors. If you have a crock pot (yet, another sign of my laziness) then you don’t have to brown the onions, just the meat. I plug it in before work and return to an apartment filled with the scent of chili! Love that.