Grandpa Beck's Indiana Chili

2 Cans (15 oz each) Chili Beans
2 Cans (15 oz each) Diced Tomatoes
2 Cans Water (use bean or tomato can)
1 lb lean ground beef, cooked and drained of excess fat
1 Tbsp Chili Powder or more to taste
1-2 tsp Cumin or to taste
Cayenne Pepper to taste, optional
Pasta of choice (optional, recipe calculator counts for 2 cups in the entire recipe)

Other ingredients can be added (but are not in the nutrition calculations) such as diced bell peppers, chopped onion, additional seasonings, black beans, corn, etc. This recipe is a basic springboard.

Begin by cooking the ground beef until no longer pink (we do this in a mircowave cooker over a colander so that the fat can drain). Combine beans, tomatoes, and water in a large pot. Add cooked ground beef. Cook, stirring often, over medium-high heat. Add the seasonings and allow to heat through (boiling is fine, but stir frequently so the beans don't stick). Taste for flavor and adjust seasoning as needed. Add pasta and allow to cook in chili for approximately 10 minutes.* Reduce heat to a low simmer. Chili is ready once pasta is cooked through and it has reached desired thickness. For a more soup-like consistency, use more water.

Makes 8 servings, approximately 2 cups per serving.

Garnish with shredded cheese, sour cream, green onion, cilantro, crackers, etc.

*Cooking the pasta separately is also an option. It can then be added to the pot or served on the side for those that don't prefer pasta in their chili. Cooking the pasta in the chili will cause the chili to thicken as the pasta cooks.

Number of Servings: 8

Recipe submitted by SparkPeople user BECKSTEVENSON.