Before last night…I had never attempted to make Chili. To be honest, I have never been much of a cook. I’ve tried to avoid it, in fact…but it was the first evening where it was below 80 degrees here in Orlando, FL and I thought it would be nice to celebrate with something yummy.

I prefer crushing lots of saltine crackers in my chili, but the boyfriend used most of the garlic bread from lasagna night in his. It hit the spot!


2 pounds ground beef
2 onions, chopped
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons salt
2 teaspoons dried oregano
4 (14.5 ounce) cans stewed tomatoes
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans with liquid


Combine ground beef, onion, and garlic in large stockpot. Cook and stir over medium heat until beef is brown. Drain.
Stir in chili powder, salt, oregano, tomatoes, and tomato sauce; break up tomatoes while stirring. Heat to boiling, reduce heat to simmer, and cover. Cook, stirring occasionally, for 1 hour.
Stir in beans. Simmer, uncovered, for 20 minutes; stir occasionally.

Thanks, Michelle on

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