Back to Basics Chili
Good, basic chili to get you through the rest of the season – cause it’s gonna be a long one. This
makes a large batch, so make up a big pot this weekend and freeze some for later. The air is getting
colder, so you're gonna need to have some chili at the ready!

Level of Difficulty:  Easy

Serves 8.

2 lbs. ground round
1 medium onion, diced
1 (28 oz.) can crushed tomatoes
1 (14.5 oz.) cans diced tomatoes
¼ cup chili powder
1 tablespoon cumin
1 teaspoon cayenne pepper
2 teaspoons coarse salt
1 teaspoon black pepper
1 (15 oz.) can dark red kidney beans, rinsed and drained
1 (15 oz.) can pinto beans, rinsed and drained
¼ cup molasses
2 cups water

Brown the ground round with the onion is a large stockpot over medium-high heat. Drain. Add crushed
tomatoes, diced tomatoes, chili powder, cumin, cayenne, salt, pepper, kidney beans, pinto beans,
molasses, and water. Bring to a boil then reduce heat and simmer, stirring occasionally for 30 minutes.

Special Teams:
Oyster crackers
Shredded cheese
Chopped onion