New Favorite Chili: Easy and Delicious!

I admit it's been a while. Between wrapping up the school year, buying a new car, traveling to Washington, D.C. to meet my newest niece, traveling to Michigan to attend my cousin's wedding, working a summer job, and trying to finish a library book I had to renew three (maybe four?) times just to finish it before its third (or fourth) due date, I have been a little...busy.

Now that I have finished the school year, driven my new car for a week or so, gotten home from my travels (for now), finished the book (just a couple hours ago), and gotten home from work, I thought I would take a moment out of my crazy schedule to share with you my latest culinary experiment, a recipe I like to call our New Favorite Chili. Even my husband likes it. In fact, he likes it better than what I guess I can start calling our Old Favorite Chili.

Here is what you'll need:

1 lb. lean or extra lean ground beef
1 15-oz. can kidney beans, undrained
1 15-oz. can pinto beans, undrained
1 14-oz. can tomato sauce
1/2 a green pepper, chopped
1 Tbsp. sugar
1 tsp. salt
1 tsp. dried thyme
1 tsp. dried oregano or Italian seasoning
Accent flavor enhancer to taste
McCormick hamburger seasoning to taste

What to do:

1. Brown beef in skillet, seasoning as desired
with Accent flavor enhancer and McCormick hamburger seasoning.
2. Add remaining ingredients.
3. Cover. Cook on low 8 hours.

Above is a photo of my husband's and my newest favorite chili. It requires only three easy steps to make, and my husband declared he liked it "like, a lot" after just one spoonful.

Serving Suggestions:

I enjoyed my bowl of chili with crackers. My husband topped his bowl with a generous helping of shredded cheddar cheese. We both enjoyed some freshly-baked honey cornbread, as well.