My husband and I disagree. He says foods like chili, taco soup and chicken and dumplings should be served year round.
I say they are seasonal foods, best enjoyed during the cooler months. Much to Matt’ dismay, I hold out and wait til the first cool front before I cook a warm, hearty meal like chili.
I’ve actually shared my chili recipe with you before, but with Fall just around the corner, I thought it would be a good time to bring it out again. And this time, you get a printable version for your recipe book.
- 1 lb. of ground chuck- ground chuck is 80/20 on fat content which is why I like it. You can buy leaner meat if you prefer.
- 1 green bell pepper
- 1 white onion
- 2 cloves of garlic
- 1 can diced tomatoes
- 1 can rotel–I use mild
- 2 cans ranch style beans
- 2 TBSP of chili powder
- 1 TBSP of cumin
Brown the ground meat over medium high heat. While the meat is browning, chop up the onion, pepper and garlic. Once meat is browned, scoot it over to one side of the pan and saute the vegetables in the fat.
Add diced tomatoes and the next four ingredients. Stir well to mix up all of the ingredients. Bring chili to a bubble over medium high heat. Once bubbling, reduce heat to medium low and cover to simmer. Let simmer for about 30 minutes.
I’ve since discovered I have several food sensitivities and have had to modify some of my favorite recipes, including this one. I’ve substituted green onions for the white one, saute the meat in garlic infused olive oil instead of using garlic, and have eliminated the beans altogether. It’s still delicious! In fact, Matt and I like this version better.
Whichever version you choose, try serving it with a chopped autumn salad and some cornbread. Enjoy!