It’s really and truly fall!!!! Yay! October has to be my favorite month of the year. Here in Texas the weather starts cooling off a bit, the leaves start turning colors and oh my, how I love it! I’m totally ready for soup, stew, baking and the like. Open windows, open doors, crunchy leaves, good smells coming from the kitchen…oh yes, fall is here.
Our temps are down in the 70’s today with a low in the 40’s tonight. I’ve been waiting for Chili to come back around into the menu rotation for a long time 🙂
Chili Con Carne
1 lb ground beef
1 medium onion (about 1/2 cup) diced
1 clove of garlic, minced
1 tablespoon chili powder
3/4 teaspoon cumin
1/4 tsp salt
1/4 tsp pepper
1 rounded tablespoon brown sugar
1 can 14-15oz diced tomatoes
1 can 8oz tomato sauce
1 can beans (I like both black and pinto in this dish)
Cook beef, onions, and garlic in large pot over medium high heat until meat is browned and onion and garlic are tender. Add in the rest of the ingredients except the beans. Stir well to combine and bring to a boil. Reduce heat to medium and cover. Simmer for 1 hour and then add in the beans. Bring to a boil and cook for 10 minutes.
I grew up eating chili on rice, so there’s an option. My husband grew up eating it on saltine crackers and that’s how I serve it most of the time. You can also go Cincinnati style and serve it over spaghetti noodles and sprinkle with diced onion and cheddar cheese. With dairy being a big no no in our house, I rarely serve this with cheese on top, but it’s a great topper for those who don’t have a dairy restriction.
Hope you enjoy!