Monday, October 17, 2011

October is Chili Season!

This time of year I think of all those wonderful fall treats including caramel apples, hot chocolate, breads, pies, and especially chili! I love to spend time in the kitchen with the window open letting in the cool fall breeze. The stove has chili simmering all day while the oven is busy browning up the bread. Check out the October issue of Better Homes and Gardens at the Library. They have some wonderful chili recipes for you to try starting on page 154, "Chili Season". Try one or try them all... Beef and Bean Chili, Two tomato stew chili, Hominy and Chorizo Chili, Texas Red Chili, Game day Chili, Spicy White Chili, Vegetarian Green Chili, and Harvest Chili.

Beef and Bean Chili
Prep time 30min - Cook 20 min.

2 lb. Lean ground beef
2 large onions, chopped (2 cups)
6 cloves garlic, minced
2 to 4 jalapeno peppers, seeded and finely chopped (to your taste)
2 tbsp. chili powder
2 tsp. ground cumin
1 15-oz to16oz cans kidney beans, rinsed and drained.
1 oz semisweet chocolate, chopped
1/4 cup chopped fresh cilantro
Corn Chips

In Dutch oven brown beef over medium heat; drain off fat. Add onions, garlic, and peppers; cook about 5 minutes, until almost ender. Add chili powder and cumin; cook 1 minute, until fragrant. Add tomato sauce and 2 cups water; bring to boiling. Reduce heat to medium-low. Simmer, covered, for 10 minutes. Mash one of the cans of beans. Stir all beans into chili. Return to simmer; cook about 5 minutes. Remove from heat. Stir in chocolate until melted. Stir in 1/2 tsp. Salt and the cilantro. Top with corn chips. Makes 8 servings!

Try it! And enjoy...I did!
Posted by Katie Heaton