I'm definitely enjoying the 'fall' weather and the need for long pants and socks... anyone else's pedi and leg hair looking - shall we say 'less than stellar'?
Scuffed up polish and thistle like lower extremities aside - Autumn is wonderful.
This time of year my favourite things are: driving though the country side, seeing the signs advertising fall fairs, orange leaves appearing on the trees and the 'crispness' in the air. All these things definitely get me in the mood for soups, stews, and chilli. Yummy.
Ask and ye shall receive - Chilli for dinner.
Not just any chilli, the chilli that Mark and I swooned over.
The chilli that our wonderful neighbour brought to us a few days after our daughter was born.
She was generous enough to pass along the recipe for us to enjoy over and over.
I'm not a chilli expert, nor do I claim to be a chilli connoisseur (if there's such a thing - probably) but this chilli has proven to be the go-to recipe for us.
Reason #1: the 4 of us like it.
Reason #2: does not make you crap like a goose or provide a symphony of 'sound and smell' for those within 3 feet of you (Mom - I do love your cooking, but WAY too many beans for me)
Reason #3: great consistency + flavour combo for dipping toast and crackers
With further ado here's the recipe:
- 2 lg cans of diced tomatoes (28oz each)
- 4 tablespoons catsup
- 4 tablespoons brown sugar
- 4 tablespoons lemon juice
- 3 teaspoons white vinegar
- Sprinkle of salt
- 3 teaspoons Wortchester sauce
- 4 teaspoons chili powder
- 1/2 teaspoon mustard
- 2 lbs ground beef (extra lean)
- 1 cooking onion chopped
- 2 can beans in tomato sauce (or one large one)
Brown beef then add onion and sauté for 5 minutes (or until onions soften).
Mix in all other ingredients and simmer (on medium) for about 45 minutes, stirring occasionally.
**Should you enjoy beans and want to up the fibre - black beans and kidney beans are a great addition. I would say one can of each (rinsed).
"Ryvita Sunflower seeds & Oats" rye crispbread are accompanying this.