When it comes to making chili, I enjoy making it all year long. During the summertime, its a nice family dinner that doesn’t require the use of an oven on a long hot summer day. During the winter, chili is a great meal during those long dark cold winter days.The first recipe is a classic recipe…but the second one is a Texas-style bean-less version. If you enjoy making freezer meals, I would suggest using the first recipe as it freezes well for future meals. Each one will feed 4-6 people.Classic Chili Recipe2 lbs. lean ground beef1 clove garlic, minced2 medium onions, finely chopped1 1/2 teaspoons table salt2 tablespoons chili powder1/4 teaspoon red cayenne pepperdash of cloves2 large cans kidney beans plus juice1/2 teaspoon black pepper1 teaspoon paprika2 teaspoons basil4 cups tomato juice1 can crushed tomatoesNote: If you like it really spicy, you can increase the chili powder t african mango o 4 tablespoons.In a large skillet, brown your lean ground beef with minced garlic and finely chopped onions until ground beef is no longer pink. Drain grease from beef and set aside. In a large stock pot, combine all of the above ingredients including the spices. Stir in the browned ground beef. Turn heat to low and simmer for approximately 45 minutes or until its done. Bean-less Beef Chili2 lbs. lean boneless beef chuck1/4 cup salad oil1 large onion, finely chopped3 green peppers, diced3 cloves garlic, crushed2 (28 ounce) cans tomatoes1 (12 ounce) can tomato paste3 tablespoons chili powder1/4 cup granulated sugar2 tablespoons table salt1 tablespoon oregano1 teaspoon crushed red peppers3 cups water1/2 cup shredded Monterey Jack cheese for garnishingRinse and cut beef chuck into 1″ cubes and set aside. In a large stock pot, heat salad oil over medium heat and add in the beef cubes.