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Chili is always good on a cold winter night, but some recipes are  just too time consuming for how much you have going on. . . not so with this quick and easy recipe.  My family loves this chili and so do I because it just couldn’t be easier to make.  All you need is one pan and one good can opener you can put this together in less than 30 minutes! {Gotta Love It}   Plus this is a much healthier version of chili compared to a lot of others;  I use low-fat meat and  everything else is just good for you!

Of course, this one is a definite Cook Once Eat Twice in my home – everybody loves a second serving on this chili, but we also like to switch up on night two with Chili Nachos {recipe at end}.

Week Night Chili

1  pound ground beef
1 cup chopped onion
1/2 cup chopped celery
2 (15 oz) cans chili beans
2 (15 oz) cans pinto beans
2 (8 oz) cans tomato sauce
2 tablespoons chili powder
2 tablespoons brown sugar
1 teaspoon cumin
1 teaspoon black pepper
2 teaspoons salt
2 cups water

Brown the hamburger with the chopped onions and celery in large pot.  Add all other ingredients and simmer uncovered for 1 -2 hours.  {Sometimes I’ll make it up earlier in the day, just let the liquids reduce, then heat it up at dinner time.}

Cook Once Eat Twice:  We always make enough chili for two nights, but sometimes on the second night  or for lunch the next day, we make Chili Nachos.  Spread tortilla chips on a baking sheet and spoon on heated left-over chili.  Top with cheese and place under low broil until cheese is melted. {No whinning about left overs here, kids love these!}