This damp, rainy, Indiana weather, and the start of Fall, caused me to make a big pot of my Nana’s chili this weekend. Below is the recipe, and it doesn’t disappoint. It’s even better the next day.
I think the only change I made was I did 2lbs of ground beef, instead of 1.25lbs. It has a little kick to it, so if you don’t like spice, I would back down the amounts of chili powder and red pepper.
For Jaxon I boiled some noodles and made some garlic bread for dipping.
The toppings you can add are endless…sour cream, cheese, avocado, crackers, hot sauce, etc.
If white chicken chili is more your style, you can find my recipe here.