Tonight was the perfect night for chili and cinnamon rolls and that is exactly what we had for dinner. Growing up we always had cinnamon rolls with our chili and it drove my dad nuts. He always wanted to know who decided those two foods went together. I don't know who first paired the two but in my book it was sheer genius. Here is my recipe for chili (it is very similar to my dad's but just a little better :-)
1 lb. ground beef
1 yellow onion, finely chopped
1 can Mexican tomatoes -- you can use Rotel or several brands make a diced tomato with onions, peppers and Mexican seasonings. I recently discovered Great Value (yes, Walmart private label) Diced Fire Roasted tomatoes with Mexican seasonings. That's what we used tonight
1 15 oz. can tomato sauce
2 cans Brooks Hot Chili Beans
chipotle Tabasco sauce
Brown the ground beef with the onions. I use 93% lean ground beef so no need to drain off the fat but if there is a lot of grease in your pan you'll want to drain it. Add the tomatoes, tomato sauce and beans, don't drain anything -- use the whole can. Add about 1 tsp of cumin and 5 or 6 dashes of the Tabasco sauce. Start light with the chili powder, just 1/4 - 1/2 tsp. Let simmer at least 30 minutes and then give it a taste. If you want more heat, add more chili powder.
That's it. Awesome chili. It freezes great so make a double batch and freeze some. You can put the frozen solid block of chili in the crock pot some morning on low and come back to dinner waiting for you! This chili is also great on nachos, hot dogs and burritos!