Food for the Soul: Quick & Easy Chili (a K&A Fave)

As the cold weather approaches (or for many of you, it's already here), Miss A and I like to think of warming foods to eat since we both have a tendency to be cold.  Chili is easily one of the simplest things to make--all you need to do is know how to stir!  We do a meaty chili, but there are all sorts of variations you can do: meatless chili, ground turkey chili, bean-less chili, or any combination of them!

This recipe is fast and easy to double for larger gatherings--like when we went to the Outer Banks.  

And if you keep it refrigerated, it'll last for a week!

A & K's CHILI

Ingredients:

1 package coarsely ground beef (about 1.5 pounds)

1/2 McCormick package hot chili seasoning

1/2 McCormick package regular chili seasoning

1 onion, coarsely chopped
olive oil
1 can diced tomatoes
1 can tomato sauce
1 can red kidney beans
1 can pinto beans
2 tbsp cracked red pepper
2 cups shredded sharp cheddar cheese (to serve on top)

Preparation:
In a large sauce pan, bring olive oil to a sizzle over medium-high heat and add the ground beef.  Brown the meat until it is no longer pink. 
Add the McCormick taco seasoning (1/2 spicy and 1/2 regular) and stir to coat the meat evenly.  

Add the onion and cook the onion until it begins to soften and become slightly transparent (about 5 minutes with the beef).  
Add both cans of tomatoes and both cans of beans and stir. 
Bring to a gentle boil and stir in the cracked red pepper.

Bring the chili back to a gentle boil; reduce heat and simmer for 25 minutes.

Add salt and pepper to taste.

When ready to serve, sprinkle the sharp cheddar cheese on top (it will melt and be ooey-gooey delicious)!