Aunt Martha's Chili

My Aunt Martha shared this recipe with me when I was first married, and it’s the only chili recipe I have ever used. If you make it the day before, the flavors get even better. And I usually double the recipe to serve for another meal later in the week or freeze for another dinner on those days I don't have time to cook.



1 lb. ground beef or ground chuck
2 16 oz. cans dark red kidney beans, drained
1 green or red pepper, chopped
1 onion, chopped
1 16 oz. can crushed tomatoes
1 8 oz. can tomato sauce
1 T. chili powder
1 1/2 tsp. salt

Brown ground beef, onion and green pepper in large pot until meat is browned and onion and pepper are softened. Add remaining ingredients, stir and cover pot. Simmer for 1 1/2 hours, stirring occasionally.

Note: This recipe works well in a crock pot. I sometimes add a little more tomato sauce to the recipe if it looks too dry. It's also fun to make a chili bar by filling bowls with shredded Mexican cheese, sour cream, chopped scallions, Rufina's Homemade Salsa, and guacamole, along with a basket filled with tortilla chips. Your family, or dinner guests, will enjoy building their own bowl of chili.