it’s chili season, folks. do you hear that? those tiny cheers from frito’s and cornbread mixes all across the land that finally get to serve their god-given purpose. or at least, their most important purpi (plural for purpose? or is that purposes?). either way, they’re happy and i’m happy, so it’s a win-win.
chili is probably one of the easiest things to make, if i had to guess. you can substitute the beef for turkey or whatever else floats your chili-in-a-frito boat. (i just LOL’d at myself…that’s never a good sign.)
here’s the recipe i use:
1 pound ground beef
1 medium onion, chopped
1 stalk celery, chopped
2 tsp chili powder
1 tsp salt
16 oz (2 cups) can stewed tomatoes
8 oz (1 cup) can tomato sauce
16 oz can kidney beans, partially drained [or another bean that you prefer, just not jelly beans]
in large skillet, brown ground beef, onion and celery; drain excess fat. stir in remaining ingredients except beans. simmer covered for 30-45 minutes until flavors are blended. stir in beans, heat through.
makes 6 servings. which, if you live in my apartment, will probably be eaten in 2 days. good luck.
p.s. i just had an intervention with myself and will no longer allow myself to write after consuming too much sugar cookie dough. i get a little out of hand. apologies all around.