Gringo Chili

I just got back from a weekend camping trip in Moab. Just because Moab is in Southern Utah does not mean it is warm year-round...it was snowy and freezing! Luckily we took some tasty homemade chili to keep us nice and toasty.

I spent the summer making chili once a week for 200 kids, and I don't think I ever made the exact same recipe. I usually just add whatever I have on hand (I will even admit to transforming leftover spaghetti sauce into chili), and somehow it always turns out amazing.

Here's an easy and delicious chili recipe I've used quite a bit. It always gets raving reviews.

Ingredients
2 tsp butter
1/2 medium onion, coarsely chopped
1 lb ground beef (coarse grind)
3 Tbsp ground red chile (hot or mild...or a combination of the two)
1/4 tsp oregano
1/4 tsp cumin
2 garlic cloves, minced
2 cans tomato soup
1 can onion soup
2 (16 oz) cans kidney beans

Directions
Melt the butter in a large pot over medium heat. Add the onion and cook until it's translucent.

Add the meat, chile, oregano, cumin, and garlic. Cook over medium heat until meat is evenly browned.

Stir in the tomato soup, onion soup, and beans. Bring to a boil, then lower the heat and simmer, uncovered, for about 20 minutes until the liquids cook down and the mixture thickens.

Serve with shredded cheese, sour cream, fritos, or anything else your heart desires.

*Chili variations - 

• Add 1/4 cup any flavor salsa for an extra kick. 
• Add 1/2 Tbsp cayenne pepper if you like it spicy. 
• Use a combination of 1 can kidney beans and 1 can pinto or black beans for some variety. 
• Umm...that's all I can think of right now, but the options are endless! Add a can of corn, more seasonings if you think it's too bland, or anything else you think would be tasty.