This recipe is made from years of trial and error. Some of it is from my mom, some of it is from some friends at church and some of it is mine. So I finally came up with a chili that is tongue slappin' good.
1Grab your soup pot and combine all the ingredients, do not cook the ground beef first. By not cooking it first and letting it simmer, it is so tender.
2Bring it to a light boil and simmer about 30 minutes. Add the cornstach to thicken to your preference.
3If you feel like chili mac, boil yourself some noodles, I like the mini penne or small mostacioli noodle. Top it with shredded cheddar and grated parmesan and enjoy
This chili freezes really well, so make a big batch and throw in the freezer.