Mild Chili for a Cold Winter's Day -
from the kitchen of Theresa Thompson

1 pound ground beef 1/4 t ground nutmeg

1 -14.5 oz can diced tomatoes 1/4 t ground allspice

3- 15.5 oz cans chili beans 1/4 t ground cinnamon

1- 15.5 oz can dark kidney beans 1/4 t garlic powder

1 onion, diced 1/4 t ground red pepper

1/4 t cumin

Brown the ground beef until cooked through. Add onion and cook until limp. Put in beans, tomatoes, and spices.

Bring to a boil then reduce heat to simmer chili for ten to fifteen minutes. I used Mexican style chili beans, diced tomatoes with garlic, and regular dark kidney beans. Change up the type of tomatoes and beans you use and it changes the end results. Play around and have fun.

This came about because I wanted to make chili last week and realized I had no chili powder on hand. This made a mild chili and Tom really liked it. You can add more or less of any or all of the spices to get it the way you like it.