Take the chill off with Sunday Chili

ALBANY — When the weather gets chilly, thoughts turn to chili.

And sometimes you want it ready in a hurry.

The Sunday Chili recipe is perfect for throwing together during the weekend, or even during the week. Serve it up with toast, cornbread or Ritz crackers and some sharp cheddar cheese. It’s guaranteed to take the chill off the coldest winter day!

Ingredients

1 to 1 1/4 lb. ground sirloin

1 (10 oz.) can diced tomatoes with green chilis

2 (15 oz.) cans tomato sauce

1 (16 oz.) can Bush’s chili beans (mild or medium)

1 (14.5 oz.) can fire-roasted diced tomatoes

16 oz. water

2 Tbsp. dried basil, heaping

2 Tbsp. minced onions, heaping

1 1/2 tsp. minced garlic

2 tsp. salt (or salt to taste)

1/2 tsp. pepper

3 Tbsp. chili powder (heaping)

1 Tbsp. sugar

Worcestershire sauce

Directions

Place the ground sirloin in a skillet and sprinkle chili powder, basil, tsp. salt and 1/2 tsp. minced garlic on it, as well as Worcestershire sauce. Brown and drain.

In a pot while the meat is browning, pour in the cans of diced tomatoes, tomato sauce, chili beans and water. Add the 2 Tbsp. of basil, 2 Tbsp. onions, 1 tsp. garlic, 1/2 tsp. pepper, 2 tsp. salt (or to taste), 3 Tbsp. chili powder and 1 Tbsp. sugar.

Once the meat is browned and ready, add it to the pot. Get the chili hot and then let it simmer a while. The longer the better.

Serve with toast or Ritz crackers and shredded sharp cheddar cheese.

Cook’s note: Publix’s Italian bread makes perfect toast for this.

Contact freelance writer Jim Hendricks at [email protected]. Follow @JimEHendricks on Twitter.