Village Chili

Original Recipe from:  Kay Johnson-Tomblin

This is a mild chili that even the kids will like.  It is also very simple to make and is ready in about 45 minutes making it perfect for a busy day when you don’t have a lot of time to devote to preparing dinner.  You can make it ahead of time or right before serving.  Leftovers are great the next day and it freezes well too.  I love a good, spicy chili as well as anyone, but when my kids were young they didn’t have the same taste buds and wouldn’t eat anything too spicy.  I found this recipe to be one the entire family would eat.  If you want to kick it up a notch, have a bottle of hot sauce on the table to add to your bowl.  Enjoy!

Ingredients

1 pound Ground Beef

1 medium Onion, chopped

2 tablespoons Oil

15 ounces Tomato Sauce

16 ounces Kidney Beans (optional)

1 tablespoon Flour

1/2 teaspoon Sea Salt

1 tablespoon Chili Powder

1/4 cup Water

Directions

Cook meat and onions in a large skillet with the Oil until meat is browned; drain off drippings.  Stir in Beans and Tomato Sauce and simmer for 10 minutes. 

Combine Chili Powder, Flour, Salt, and Water in a small bowl.  Spoon some of the hot mixture into this and mix thoroughly.  Add the Chili Powder mixture to the pan.  Stir and simmer covered for 30 minutes. 

Serve with Shredded Cheddar Cheese and Sour Cream.