Chili is an easy and hearty meal.  There’s a million recipes out there, but if you want to make life simple, I highly recommend Wick Fowler’s 2 Alarm Chili Kit. (In 1967,Wick Fowler won the Terlingua Chili Cook off).

Inside, there’s individual packets of chili powder, paprika, cumin/oregano, onion/garlic, red pepper, salt, and masa.

You decide how much red pepper you want to add, depending on how many alarms you’d like your chili to be.  I tend to cut back a little on the salt, and usually omit the masa (the chili thickens nicely without the masa).

We make our chili by browning 1 pound of lean ground beef in a dutch oven.  Next, we add a chopped onion and saute until translucent.  We follow the package directions and add an 8-ounce can of tomato sauce and 16 ounces of water, followed by the spices.  We also add 2 cans of rinsed and drained beans (pinto, kidney, or black beans, or a combination, depending on what we have on hand), and a can of petite diced tomatoes.  (I realize that chili diehards insist that chili should not have beans, but I think by now everyone knows the benefits of legumes.)  Let the chili simmer for about 30 minutes until the beef is tender, and dinner is ready.  We like to top our chili with cheese, pickled jalapeños, and avocado.  For an extra-special treat, make chili dogs or Frito pie.