Who remembers the freezing winter in the North East? I do. I am from Michigan. Those snow days escaping school were worth the extra time at home. I recall my parents taking my sister and myself ice fishing along the Detroit River. After the lengthy day fishing and freezing our fingers off, we always visited the same local pub which was across the lake. In that pub was wonderfully hot chili for us to warm our tummies with. Decades later, I make this Hot Cheddar Chili recipe and it tastes almost the same. Try some tonight and see how wonderful it is.
Servings
8
Ingredients
2 pounds ground or shredded meat
6 tablespoons chili mix
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1 (8 ounce) can tomato sauce
1/2 cup shredded cheddar cheese
2 cups water
Optional:
1 (15 ounce) can kidney beans
1/4 teaspoon cayenne
1/4 cup shredded cheddar cheese
1/4 cup sour cream
Preparation
In a large skillet, brown the ground or shredded meat; drain fat.
Add 6 tablespoons of chili mix to 8 ounces of tomato sauce and 2 cups of water.
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Add kidney beans if desired.
Bring to a boil, add meat and cheddar cheese, simmer for 15 minutes.
Add cayenne and top with more cheddar cheese and sour cream if desired.
