For the last few months, I have been going through my family’s recipe boxes and cookbooks to compile a collection of recipes for my first cookbook. I thought this task would go fairly quick, but unfortunately recipes written during the 1930s, ‘40s, and ‘50s were casually written. A list of ingredients, maybe some quantities, and rarely step-by-step instructions — all the recipes seemed like suggestions left for you to interpret. 

Some recipes are probably best for a little interpretation — we see this when a recipe calls for seasoning “to taste.” A recipe has a set amount of ingredients and an exact list of instructions, but that doesn’t stop the food from tasting different each time it’s cooked. Maybe the vegetables are a bit different from the last time, or the percentage of fat varies. Even the weather can contribute to a different finished product. This chili recipe is one of those recipes. Adjust the flavor based on taste, adding warmer spices and hot sauce for more flavor and heat if desired. The recipe leaves the cook in charge, giving them confidence to trust their instinct and make the recipe their own. Enjoy this chili topped with sour cream or cheddar cheese and serve with cornbread, corn chips, or Saltine crackers (my favorite). 

Ingredients
2 pounds 80/20 ground beef
1 large yellow onion, diced
1 12-ounce bottle chili sauce
1 packet mild chili seasoning
1 packet hot chili seasoning
1 15-ounce can light kidney beans, drained
1 15-ounce can dark kidney beans, drained
1 15-ounce can black beans, drained and rinsed
1 can chili beans, in mild sauce
1 can fire-roasted diced tomatoes, with liquid
1 28-ounce can crushed tomatoes
Salt and ground black pepper, to taste
Ground cumin, to taste
Chili powder, to taste
Hot sauce, to taste

Directions 

1. Using a large dutch oven over medium-high heat, cook the ground beef until evenly brown using a wooden spoon to crumble the beef. Once browned, season with salt and black pepper. 
2. Add onions and cook until onions are translucent.
3. Add the entire bottle of chili sauce and stir to combine. Add two tablespoons of water, then stir in both chili seasoning packets. Cook for 2-3 minutes, stirring until well combined. 
4. Stir in the beans and tomatoes and season with salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 30-45 minutes, stirring occasionally. 
5. Add cumin, chili powder, and hot sauce to taste for desired level heat. Cook for another 2 minutes.
6. Serve warm in bowls topped with sour cream, cheddar cheese, or chopped green onions with cornbread. 

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