What I Consider Normal Chili

I know chili can be a hot button issue depending on where you are from in the US. I am born and raised in Ohio so what I consider normal is beans, ground beef, a lot of toppings and some cornbread. I am specifically from Columbus so "Cincinnati style" with cinnamon and smothered over spaghetti noodles is not my jam. I actually would enjoy Texas style but they don't do beans which is insane to me. This is my go to but I do have a couple other recipes that I will use from time to time. This can definitely be switched up. If you aren't a jalapeno fan, omit. Not a dairy lover? Don't put cheese or sour cream on top. The spice selection is especially up to your liking. You do you. The recipe below really only takes care of a small crowd, especially if everyone wants seconds. If you are feeding a large number of people, double for triple depending.

• 1 pound ground beef
• 1 small or medium onion, chopped
• A few generous sprinkles of chili powder, garlic powder, onion powder, cayenne powder, red pepper flakes, cumin and marjoram. Like I said above, you do your thing here. Add more if you want lava spicy, add less if you want something more mild. What I listed above is also just a suggestion. If the store is out of something, don't worry about it.
• A couple cloves of garlic, chopped
• 2 (15 oz.) cans of tomato sauce
• 2 (15 oz.) cans of kidney beans
• 1 jalapeno, chopped. The seeds have all of the heat. Keep or remove.
• Topping options: Sour cream, shredded cheese, frito corn chips, regular tortilla chips, raw chopped onion, raw chopped jalapeno. Anything else you think would be delicious.
• Also optional but highly recommended: A slice of cornbread.

1. Heat a large pot over medium heat.
2. Add the ground beef, onion and spices.
3. Cook the meat until the pink is gone, breaking it up as you go.
4. Add the garlic, stir and cook for another minute.
5. Add the sauce and beans. Stir so everything is combined.
6. Bring it to a simmer if it isn't already there and let it cook for 5-10 minutes. Stay close and keep stirring periodically so it doesn't burn.
7. Turn off the stove top and let it cool for a few minutes so it isn't scolding. Have the toppings ready!