Well anyway, my recipe for chili is so easy and while I like to have the chili simmer for at least 45 minutes, it doesn't need to in order to eat.
I gather all of my ingredients - the mason jar is filled with chili sauce already prepared. In the summer we juiced the tomatoes from the garden and added in the chili seasoning before we sealed the jars.
At some point, I was told that if you add canned beans to anything you cook, drain the juice off because it helps to prevent beans being that magical fruit. :) I have no idea if there is any truth in it but I drain it off.
While I'm adding everything to the chili pot, I start to brown the ground beef and add pepper. We generally buy 1/4 or 1/2 a beef directly from a butcher so I have no idea how lean it is.
My husband adds shredded colby jack cheese to his bowl and then pairs it with a grilled cheese. As for our son, well he dips his grilled cheese into the chili so he doesn't always add more cheese, and even with the spice, he loves it.
While eating dinner tonight my husband mentioned that I'll need to share my recipe with our daughter when she gets older. I responded that I actually don't have a precise recipe, I know the color I need to achieve in the pot and know what it should taste like. He laughed and said well then you can just make it for her and deliver it. We have a loooong way until I ever need to worry about that, which I am thankful for, but when that time does come, I want to make and deliver. Or possibly just teach her "my way" and then have her experiment with "her way."