Chili Night

Friday night our friend Erin Womble had our graduate class over to her house for a chili dinner. This was my first time making my mom's famous chili, and I must have the touch because it was a hit! This is an easy chili recipe, right in time for Fall weather!

Ingredients:

• 1 lb. ground beef
• 1 onion diced
• 1 green pepper diced
• 1 12 oz. can diced tomatoes
• 1 8 oz. can tomato sauce
• 2 tsp. chili powder
• 1 tsp. salt
• 1/8 tsp. cayenne red pepper
• 1/8 tsp. paprika
• 1 15.5 oz. can kidney beans (drained)

Directions:
Cook the beef in a skillet, then add onion and green pepper until onion and pepper are tender. Drain the fat by pouring into a colander. Then put ingredients into a big pot adding diced tomatoes, tomato sauce, chili powder, salt, cayenne red pepper, and paprika. Heat on high for 5 minutes then reduce heat to low. Cover and let the chili cook for 2 hours, stirring occasionally. The chili will look thick but will become juicy while cooking for 2 hours. Then add drained kidney beans and let cook for another 30 minutes. Ready to serve!