Schoolhouse Chili

I love Labor Day; nothing to do except get together with family and make good things to eat, go for one last dip in the backyard pool, and give thanks for a summer full of blessings.

Today's menu:

•Schoolhouse Chili
•Excellent Cornbread
•Cole Slaw
•Homemade Peach-Raspberry Ice Cream

A side note on chili--a couple of years ago my irrepressible brother Josh talked my husband and me into going with him to judge the Chili Cookoff at the town festival. How bad could it be, seeing that these cooks all prided themselves on their chili? Unspeakably bad, actually. I remember spitting out many of the twelve samples, unable to finish even one bite.

Schoolhouse Chili is no-nonsense, never fail, can't go wrong chili. Enjoy!

2 lbs. ground beef
1 large onion
2 cloves garlic, minced
1 large can diced or crushed tomatoes
2 cans kidney beans
scant 1/2 cup chili powder
2 t. salt

Brown beef, onion, and garlic. If necessary, drain grease before proceeding further. Mix in tomatoes, beans (undrained), chili powder, and salt. Bring to a boil, then turn heat down to a bare simmer. Allow to simmer with occasional stirring for at least 2 hours, or up to 5 hours. Long simmering will cause chili to thicken somewhat and darken to a delicious burnt sienna.

Variation #1: Cook chili at Grandpa's cabin and eat after swimming in the Little Mulberry.
Variation #2: For Frito Chili Pie, fill each serving bowl 1/3 with Fritos. Ladle on chili, then top with grated cheese.