Brr! It’s cold outside. This is perfect weather for a dish such as chili. It is comfort food for sure. There are so many different versions of chili, but I have discovered that this version works well for my family. Beans or no beans? Fritos or crackers? Cheese, sour cream or onions? However you like it, this recipe is a wonderful base to try.

2 lb ground meat (such as beef or venison)
1 small onion, diced
1/2 c chili powder
2 tbsp cumin
2 tbsp dried oregano
2 tsp garlic powder
2 tsp dried onion
1 tsp cayenne pepper, add to taste
1 tbsp salt
1 tbsp pepper
8 oz tomato sauce
16 oz water
1 15 oz can kidney beans, drained and rinsed
2 tbsp masa
1/4 c warm water

In a large heavy bottom pot or Dutch oven, begin to brown the ground meat. If using a leaner meat such as venison, add a tbsp of olive oil. To the browning meat, add the diced onion. Once the meat is browned and the onions are softened, drain off oil. To the meat mixture, add the chili powder, cumin, oregano, garlic, dried onion, cayenne pepper, if using, salt and pepper. Stir together well, then add the tomato sauce, water and beans. Bring to a boil and lower to a simmer for about 30 minutes. Stir occasionally.

If the chili seems too thin, add the masa paste (warm water and masa). Cook over low heat for an additional 20 minutes.

Serve with your favorite toppings: diced onions, cheese, crackers, sour cream, etc. the possibilities are endless!