Anytime’s a good time for chili. I don’t know who came up with the notion that certain foods are “cold weather” foods, but it doesn’t really make sense to me. Even I’ve been known to say “it’s the perfect time of year” for this or that. Now if it’s a seasonal vegetable, that’s understandable, but everything else could and should be eaten whenever the urge strikes.
There are a plethora of ways to make chili and everyone has their favorite. You can make it with beans or without, with meat or just beans, no pasta or with, or you can even make it with chicken instead of ground beef. I make it pretty much the way my mom always made it with the exception of using V8 Juice instead of tomato juice. We used to get some serious heartburn and/or acid reflux with tomato based soups, but when I use V8 juice, we don’t have any issues at all. Mom always added elbow mac to stretch the batch and we loved it. This recipe is super simple and takes only about 40 minutes from beginning to end.
Melly’s Easy Chili Mac
You can cut this recipe in half, but still use the whole can of beans if you’re a bean-lover.
My favorite way is with butter and crumbled crackers. YUM!
If you’re eating wheat-free (no pasta), here’s another delicious recipe, Baked Chili with Beef and Beans. In addition, my favorite canned chili beans is Brooks, but I can’t find them where I live. So I usually end up with Bush’s or a store brand. Use what you like best!