When I was a kid, I loved eating chili at my grandma’s house (probably because she let me top it with as many slices of Velveeta as I wanted, soak it up with bread, and finish it off with two servings of dessert 😉). One day after I’d been gushing over how good her chili was, she told me she was going to teach me to make it myself because it was so easy.
I had my doubts, but as it turned out, she was right. This chili is ridiculously easy to make. Take it from someone who learned how to master it in middle school.
I’ve tasted all kinds of gourmet chili recipes since then – and usually for me, the more bizarre it is, the better I like it! – but even decades later, I still love this simple recipe. It’s perfect for cold winter evenings, and it takes just a few minutes to have it simmering and ready to eat.
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