Fall Is Chili Time
Fall is a time that evokes memories of delicious food…at least for me it is. The nippy temperature drop always evokes memories of certain special foods that haven’t been eaten in what seems like years. What’s even worse is that I usually don’t realize how much they have been missed. One of my favorite fall foods is undoubtedly a glorious bowl of homemade chili. No two bowls are ever the same and no two batches ever come out the same. Slightly different ingredients and cooking factors will produce a completely different tasting chili. Ahh, the complexity balanced with simplicty. The slight tangyness, the spices, the kick. Here’s one of my favorite chili recipes. Of course, you can substiture some of the ingredients with your own favorites. I’m a meat man so i like my chili meaty. My wife is vegetarian so she likes to do the vegetarian chili with tons of veges.
My Favorite Chili Recipe
Makes 12 Servings – Cooking time 2 hours
1 lb Skirt Steak (or substitute with your favorite meat)
1 Can Dark Red Kidney Beans
1 Can White Beans
1 Whole white onion
3 Garlic Cloves
1 Green Pepper
3 Cups Favorite Tomato Soup (I use a store bought soup)
1 Can Diced Tomatoes (sometimes these come with jalapeños)
1 Can Whole Peeled Tomatoes
Add olive oil to pot and heat until hot. Add skirt steak and cook over medium to high heat until slightly browned. Slice garlic and onion and add to chili pot, stir in with meat and cook 3 minutes. Season with salt, pepper, chili powder and paprika. Add green pepper and zucchini and cook for 5 minutes. Stir every other minute or so making sure that vegetables cook evenly. Add red beans and white beans and stir in evenly. Add whole peeled tomatoes and diced tomatoes. Cut Jalepeno into slices and add to chili. Add tomato soup and bring to a boil. After chili has boiled lower heat to low, cover and continue to cook on low for 45 minutes. Add salt & pepper to desired taste.