Football season, cooler weather, the changing of the leaves (yes this even happens in Florida) - I absolutely LOVE autumn. A classic recipe for this time of year that I always fall back on is chili. I love the simplicity of this recipe, you can tweak the spiciness as you make it. This recipe is based off of a Betty Crocker recipe and after making it for many years - of course I've changed it. :P Everyone has their awesome homemade chili recipe - and while this one certainly isn't anything to write home about - it definitely beats any canned chili on the aisle.
INGREDIENTS
1 chopped onion
2 cloves garlic, minced
1 lb. ground beef
1 T. chili powder
1 t. dried oregano (or 2 t. fresh)
1 t. ground cumin
1/2 t. salt
red pepper sauce to suit your tastes
1 28oz. can diced tomatoes (I buy the can with the oregano, basil and garlic)
1 can kidney beans, undrained (I like the dark red)
Toppings of your choice
DIRECTIONS
Saute your onion, garlic, and ground cumin over medium heat in a large sauce pan. Once the meat is browned add your chili powder, oregano, cumin, salt, red pepper sauce, and diced tomatoes. Bring the mixture to a boil, once boiling reduce heat to a gentle bubble and cover. Cook for about an hour - stirring occasionally. (I'll admit sometimes I can't wait that long - and only cook it covered for half an hour). Stir in the kidney beans and bring to a boil once more. Reduce heat to a gentle bubble, and cook uncovered for 20 minutes.
Top with whatever you wish and enjoy! :)
No comments:
Post a Comment