In The Kitchen: Thick, but mild

Basic chili recipe makes room for trimmings

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By Robin McDaniel
For Blount Today

There are hundreds of recipes for chili, and they can be thick, soupy, spicy or mild. I like this basic chili recipe that allows the diner to "personalize" his or her own bowl with "optionals."

I don’t like my chili very spicy, so this recipe is for a mild chili. I also like a thick chili, so this recipe is for a thick one. To make this chili more "soupy," add more water than the 2 cups called for in this recipe.

I had a "In the Kitchen" Christmas when my sister-in-law Melissa Davis drew my name and bought me my first set of Fiesta Ware. I have been borrowing from my sister Gail for many of the In the Kitchen pictures and Melissa knew just what I wanted -- and needed -- for the new year! Today’s chili is photographed in "Peacock Blue."

I made this chili recently on a rainy and cool Sunday afternoon and took it to my sister Gail’s house for our family’s New Year’s Eve gathering. It was a good fit.

Quick and Easy Chili

1 lb. lean ground beef (browned)
1 onion chopped
1 or 2 cans (16 oz. each) light or dark red kidney beans. (If you like your chili with a lot of beans, add the second can.)
1 tsp. salt
1 can (12 oz) tomato paste or sauce
1 or 2 tsp. chili powder. (I do 1 tsp. for a milder chili)
1 small can diced green chilies
2 cups water

Combine all ingredients and simmer for a least 30 minutes or up to 2 hours on low heat.

Personalize your chili when ready to serve. Saltines or cornbread are a must, but you can also set out bowls of salsa, shredded cheese, sour cream, chopped green onions or corn chips.

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