Who Wants Some Chili?
Fall is in the air. The leaves are starting to change color. The weather is becoming cooler. If you are like me, then you love the change of the seasons. And with cooler temperatures, that means more hot meals. Here in the south, we love our soups, gumbos and most of all our chili. So I thought I would share my chili recipe that I always love to make and eat even more. So I hope you enjoy. It is fair simple and a delicious dish. The thing about chili is that it can go a long way. It is a dish that you can add so much different and unique combinations that can make this dish different every time but still satisfy the craving. I love a good thick and hardy type of chili.
1 pound of group lean meat
1 15 ounce can of kidney beans with juice
Salt and Ground pepper
1 Bay leaf
1 to 2 Cans of 14.5 ounce stewed or diced tomato, drain juice
1 eight ounce can of tomato sauce
First you want to brown the meat in a skillet. After meat begins to brown I like to season it some with some of the chili powder and minced garlic. After meat is cooked thoroughly throughout, drain the grease from the meat. Then dice up your onion. Combine meat, onion and minced garlic ( about two to three table spoons) and saute until onions are soft. Combine the cans of tomato sauce and other tomato ingredients. Let cook together for a moment then add rest of the seasonings. Add about three table spoons of the chili powder and one table spoon of the white vinegar. Finally add the bay leaf and the kidney beans. Give chili and couple of good stirs. Bring to a boil, then let simmer for about 45 minutes to an hour. I normally taste mine before the final product and always like to add a little more chili powder then most people. When serving, it is good to add some fresh diced onion and shredded cheese. And for those who like it spicy, by experience, I like to add a diced jalapeno pepper to the recipe as well. It's an easy recipe and is perfect for those colder days.