We’ve got a family tradition with this Tin Can Chili—everyone thinks I’m some kind of genius for turning pantry cans into pure magic.

In the heart of the Midwest, there's a cozy little tradition that brings families together – tin can chili. This humble dish carries the spirit of hearty, easy meals that've been a staple in farmhouses across the plains. It's the kind of meal Grandma would make on a chilly autumn day, with the aroma filling the whole house with warmth and comfort. The beauty of tin can chili is its simplicity and accessibility, perfect for those nights when you want something wholesome without much fuss. It's a tribute to resourceful cooking, using canned pantry staples to create something delightfully filling and flavorful.

Tin can chili pairs beautifully with a warm slice of cornbread, its buttery crumb complementing the spicy, hearty chili. A dollop of sour cream or a sprinkle of sharp cheddar cheese on top can elevate it to new heights. For a lighter side, a crisp green salad with a tangy vinaigrette can offset the richness of the chili. If you're feeding a crowd or just want to stick to tradition, serve with a side of saltine crackers – perfect for scooping or crumbling right into the bowl.

Servings: 4-6 servings

1 pound ground beef
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 can (4 oz) diced green chilies
1 small onion, chopped
1 packet chili seasoning mix
Salt and pepper to taste

In a large pot over medium heat, cook the ground beef until browned, breaking it up with a wooden spoon. Drain excess fat if necessary.

Add chopped onion to the pot with the ground beef and sauté until soft and translucent.

Stir in the drained kidney beans, pinto beans, diced tomatoes (with juice), and diced green chilies.

Sprinkle the chili seasoning over the mixture and stir well to combine. Bring to a simmer.

Reduce the heat, cover, and let the chili simmer for at least 20 minutes, stirring occasionally. Adjust seasoning with salt and pepper to taste.

Serve hot, with your choice of toppings or sides.

For a smokier flavor, you can add a teaspoon of smoked paprika or a few dashes of liquid smoke. If you enjoy more heat, chop a jalapeno pepper and sauté with the onions. For a vegetarian version, omit the beef and add an extra can of beans. Black beans or garbanzo beans can be great additions for more variety. You can also add corn or bell pepper for extra texture and color. Remember, the key to a good chili is in the simmering, so give those flavors time to meld together into something delicious!