Chili Recipe

I got the basics of this from an old Curves cookbook.

Super Easy and Healthy Chili

- Ground Beef (normal size package, Lean or Extra Lean)
Fry beef in pan until brown. Put beef in large pot. (You don't even need the beef, the vegetarian version is just what is below without the beef.)

 In the large pot add:
- A can of Crushed Tomatoes
- A can of  Diced Tomatoes
- 3 cans of Beans:
I like to do 2 cans of Kidney Beans and 1 can of Black Beans. I always empty the beans into a strainer first and rinse the goo/liquid off them before adding it to the pot. I don't know if you have to do this, but I read that it helps make the chili less 'gassy' and I think the goo stuff is gross anyway.

Add chili powder to taste.
I go light on this because Jason just adds Franks Red Hot Sauce if wants to make it more spicy. I have also discovered that chili powder is different so you need to learn with the brand you use how much you like. Switching brands really messed me up and I ended up with chili that was way spicier then I like. (When it turns out too spicy: I add corn to sweeten it, or make it larger to stretch out the batch by adding more tomatoes and/or beans, or add lots of cheese and/or sour cream when eating it.)

Vegetables 
You can put in any cut veggies you want (onion, garlic, peppers, celery, etc.) this is not even necessary if you are feeling lazy. Sometimes I just make it with the beans and cans of tomatoes.

Keep the pot simmering, stir it sometimes.
If there are veggies then it is best to cook it until they are soft. If not you just heat it and then cook as long as you like. Longer you cook, the better it tastes.