Mom's Chili

I grew up eating this ultimate comfort food. My mom would always add new toppings or fancy tortilla bowls but the core recipe always stayed the same and delicious. It's now a staple at every Halloween celebration. Just keep it away from Becky... or keep her and her bowl away from my white couch ;-)

Ingredients:

• 1 tablespoon of olive oil

• 2lbs ground beef

• 2 Chopped yellow onions

• 5 cloves of garlic

• 1 can of tomato soup, I like the traditional Campbells can, maybe it's just nostalgic.

• 1 28oz can crushed tomatoes

• 1 teaspoon of cumin

• 4 tablespoons of chili powder

• 1 teaspoon of cayenne powder

• 1 tablespoon of sugar

• 1 tablespoon Hershey's unsweetened baking coco

• 1 teaspoon of baking soda

• 3 cans of drained kidney beans

Optional Toppings:

• Frittos

• Shredded Cheddar Cheese

• Sour Cream

• Green Onions

• Chopped Red Onions

• Cilantro

• Chopped Avocado

Directions:

1. Heat olive oil in large pot or dutch oven. Saute chopped onions and garlic until onions are translucent. Add ground beef to onions and garlic saute until cooked through. Break up beef, into crumbles with wooden spoon as it cooks.

2. At this point you can transfer the mixture to a slow cooker or instant pot. But you can also continue in a large pot or dutch oven, which is honestly my preference.

3. Add tomato soup, crushed tomatoes, cumin, chili powder, cayenne powder, sugar, coco and baking soda to beef mixture. Stir well. Simmer on low for 2 hours. If you have it on the stove top remember to stir occasionally to prevent the bottom from burning.

4. Add drained beans, mix well. Simmer for another hour.

5. Enjoy with your favorite toppings.

It can be kept on low in a slow cooker for hours. Making it the perfect game day or Halloween party food.

It also freezes really well. I often make it through step 4, wait for it to cool, bag it and throw it in the freezer. Then when I'm ready to use it throw it in the slow cooker and let it come to temperature.