Starting when I was in high school my dad would make this chili (my dad is Sparky, by the way).. and it was always one of my favorite meals he made. I hadn’t had it in forever since it’s been years since I lived at home, so I called him the other night to get the recipe so that we could make it over the weekend. Turns out, it’s not his recipe at all… it’s on the back of the Chili Starter can. Either way I’ve dubbed it his chili and I love it. Unlike other chilies that we make, this one is no fuss and is perfect if you don’t have a ton of time to make dinner. It takes just minutes to get everything going and you could eat it right away, although it tastes better the longer it simmers away. It was a cold one here this weekend so this was great on Sunday- a nice hot bowl of chili while watching football… sounds perfect right?!
Heat 1 tbsp vegetable oil in a dutch oven or other heavy bottomed pot over medium heat. Add 1 lb lean ground beef (95/5), season with salt and pepper and brown while breaking up with a wooden spoon. Once the pink is just barely gone in the meat, add in 1 medium white onion that’s been chopped. Cook, stirring occasionally until the onions soften a little, about 4 minutes. Stir in 1 can Bush’s Chili Magic Chili Starter and 1 can Del Monte Diced Tomatoes with Green Peppers and Onions. The chili will be really thick at this point, but as you can see from the last picture it cooks down quite a bit. You’re good to go now, but I do suggest simmering for anywhere from 30 minutes to an hour to really let it all come together. Also, this time I played around a little with adding spices so you can have some fun with that. I added Chili Powder, Cayenne, Worcestershire and a pinch of garlic salt. Top off with some shredded cheese if desired. That’s it! So easy and fast and it is SO good… thanks Dad!