I've never really had a recipe for chili, until my daughter tried this one that was in one of my cook books. I really like the flavor. Perfect for those couple of cold days we get each winter. :)
Double Cheese Chili
1 pound ground beef
1 small onion, chopped
1/2 cup green peppers, chopped
1 can (15oz) kidney beans, drained and rinsed*
1 can(14 1/2 oz) whole tomatoes, undrained
1 can (8oz) tomato sauce
1 Tbsp chili powder
1 1/2 cups shredded cheddar cheese, divided
*(I actually used 3 cans of beans-1 kidney and 2 black bean-because I like to make it go a little further)
Brown meat in a large skillet on medium heat: drain. Add onions and peppers; cook and stir 5 minutes or until tender. Add beans, tomatoes, tomato sauce and chili powder; mix well. Reduce heat to low; cover. Simmer 30 minutes, stirring occasionally. Sprinkle 3 Tbsp cheese onto bottom of each of 6 soup bowls; top with chili and remaining cheese.
I also think that cooking it in an iron pot makes all the difference in the world!