Yesterday was chilly and damp and gray. Just the kind of winter day that comfort food tastes best. Jim cooked up his chili recipe (see below) mid afternoon, filling the house with the teasing aroma of meat, vegetables and herbs melding. The anticipation of a hearty delicious dinner together was almost as delicious as the meal itself. 🙂
P. S. I remember when I was about 12 years old, my family was travaeling cross-country for our move from California to Texas. My brother Mike and I would play together as if we were radio announcers. I can’t remember which one of us was the weather person, but we thought it was so punny when one of us would say “Chili Today, Hot Tamale”. I wonder if he remembers that, too? (And, my guess is that it was never chilly in the summer driving from CA to TX!)
Jim’s Darn Good Chili
- 1 Tbsp olive oil
- 2 pounds ground beef
- 1 medium onion (diced)
- 3 cloves garlic (pressed)
- 4 cans (16 oz) diced tomatoes
- 1 can Rotel spicy tomatoes
- 3-4 cans (16 oz) kidney and red beans
- 3 stalks celery (sliced)
- 3 medium carrots (sliced)
- 1 green pepper (chopped)
- 1 can sliced mushrooms (optional)
- 3 tspn chili powder
- 3 tspn salt
- 2 tspn dried oregano
- 2-3 Bay leaves
- Put oil in large pot, add onion and garlic, and sauté for a couple of minutes. Add and cook ground beef. Drain.
- Add tomatoes and beans to the pot. Mix well.
- Add celery, carrots, green peppers, and mushrooms (if using). Stir into meat, beans, and tomatoes.
- Add chili powder, salt, oregano, and bay leaves.
- Bring to a boil and then simmer on low for approximately 2 hours.
Note: Serves 8