My husband loves chili and whenever I go on a trip without him, I make up a batch of it for him to eat on for a couple days. It is good to pack for his lunch, too.

You will need a pound of ground beef, a small onion, a 46 fluid ounce can of tomato juice, Bush’s chili beans, and a packet of McCormick’s chili seasoning.

Use a large pot. Braise the ground beef and drain. Add the chopped-up onion, the chili beans (you can use the larger size can or two smaller cans, depending on how much you like beans), the packet of seasoning and the tomato juice. Stir well until the seasoning is dissolved. Put it on medium heat and stir occasionally. I don’t cover it. Make sure you do stir it though or it will burn on the bottom.

We like a lot of broth, not thick chili, so we use the whole can of tomato juice. If you like thicker chili, add less tomato juice.

If I want to eat in the next half hour or so, I sometimes cook the onion separately so I can add them to the chili and they will be done. You can cook them in a small frying pan with a little water and butter and cover them. You are steaming them basically.

You can put the onions in while you are braising the meat, too. If you do that, you will probably need to cook the chili for about an hour.

Chili is one of those foods that gets better as it sits in the refrigerator. Sometimes I even freeze half of it. It can definitely feed a family. I would say it makes about l2 cups.