Who doesn’t love a good pot of Chili????
I’ll eat it anytime of the year, but there is something about a nice hot bowl of Chili when the air outside is cool and crisp and leaves are starting to fall…….
Ok Esther! Stop watching one of your “Chick Flicks”.
How could you say no to this?!?
Well, I bet you can’t.
Because I love you . . . . . .
Very, very much . . . . . . .
And because I meant to do this last week, but couldn’t because my house got TORE UP AGAIN . . . . . .
I shall now give you the Recipe to this Wonderful thing called, CHILI!
(Please hold your applause until the end)
It goes a little something like this,
– 2 lbs. Ground Beef
– Nonstick cooking Spray
– 1 Large Onion
– 1 Green Bell Pepper
– 2 cups Chopped Celery
– 2 (28 oz.) Cans Diced Tomatoes
– 1 (28oz.) Can Whole Peeled Tomatoes
– Ground Cumin (to taste)
– Chili Powder (to taste)
– 1 Packet Chili Seasoning (I use reduced Sodium)
– 1 (14.5 oz) Can Black Beans, (drained and rinsed)
– 1 (14.5 oz) Can Light Red Kidney Beans, (drained and rinsed)
– 1 (14.5 oz) Can Pinto Beans, (drained and rinsed)
– Toppings: Shredded Cheddar Cheese, Sour Cream, Chopped Green Onions
– Brown beef in skillet, drain and set aside.
– Spray large pot with nonstick cooking spray and heat over medium heat.
– Add onion, green bell pepper, and celery and saute for 10 minutes or until vegetables start to soften.
– Stir in diced and whole tomatoes. Break whole tomatoes up just a little bit so they aren’t too big and bulky.
– Add cumin and chili powder, to taste, and allow to cook for 10 more minutes.
– Add the beans, reserved brown meat, and chili seasoning packet.
– Partially cover and let simmer for 2 hours.
– Serve with cheddar cheese, sour cream, and green onions.
NOTE: If you want, make 1 day ahead. Chili gets even better the day after!