Here is another one of those recipes for inviting groups of people over to your house for no other reason than to feed it to them.  It is loved by many and easy for all.  The toppings is what really puts it over the top.  This recipe will feed 5 people.  If you are inviting people over, obviously you will want to double or triple the recipe.  It helps to have made up plenty of chili seasoning so you can just add 1/2 cup of seasoning to the pot per recipe. 

INGREDIENTS:

1/2 diced onion
1 (14.5 oz.) can stewed tomatoes
1 (15.5 oz.) can light red kidney beans
1 lb of ground beef or turkey
Salt & Pepper (to taste)
Chili seasoning

HOMEMADE CHILI SEASONING INGREDIENTS:

1/4 cup chili powder
1 teaspoon parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon of garlic powder
1 teaspoon cumin
1/2 teaspoon sugar  (*You may leave the sugar out and use a small square of chocolate in the pot instead.)
1 teaspoon basil

* Multiply this recipe for chili seasoning and store in a zip lock bag for future use.  The amounts above are for one pot of chili.  I don't measure anymore, I just know how much to pour into the pot, but I use to make large amounts and store it.

* This is a good start on a taco seasoning too.  Just double the cumin and leave the basil & sugar out for a great taco seasoning.

INSTRUCTIONS:

1.  Add diced onion and a little vegetable oil to the bottom of a medium sized pot. 
2.  Cook on medium heat to soften onions.
3.  Add ground meat and lightly brown in the pot with the onions and oil.
4.  Drain.  * No need for a strainer; hold the meat in place with the back of a spoon and turn the pot in sink enough to run out the excess oil.  If there isn't a great deal of oil then just leave it in the pot.  A little won't make a difference.
5.  Bring the pot back to the burner.  Add 1 whole can of stewed tomatoes and 1 whole can of kidney beans.  Do not drain the cans, use everything in the cans.
6.  Add chili seasoning; Stir and allow to come to a boil.
7.  Once it reaches a boil, cover with a lid and turn the heat down to simmer.
8.  Simmer for at least 10-15 minutes and stir occasionally.
9.  Once the chili cooks down and the liquid appears darker and thicker it is really ready to eat.
10.  Top with SHARP shredded cheddar, sour cream and corn chips. 

TIPS:  The cream, the cheddar and the crunch of these toppings really put the chili over the top.  We like to fill our bowls up, top our chili and sit on the back deck in the evening by the fire pit.  It is a great way to spend the evening having dinner together outside and it's very easy to clean up afterward.