Finally!! Fall-like temperatures have finally arrived! It’s been so nice lately to be able to open the windows and let in the cool morning breezes. Gone are the 90 degree days. . .at least until next year.
My family has favorite dishes that they like when the temperatures fall and the days stay cool. One of these is homemade chili. I made it tonight for the first time this season, but it won’t be the last! Topped with grated cheese and sour cream and served with a tossed salad and cornbread, this hearty dish satisfies the hungry teenagers in my house! Why not make a big pot for your family tonight?
1 lg. onion
2 tbsp. olive oil
1 clove garlic, crushed
1 lb. ground beef
1 tbsp. tomato paste
1 tsp. chili powder
1-1/4 c. beef broth
1 can (14oz) tomatoes
1/4 tsp. salt
1/4 tsp. black pepper
1 can (15oz) kidney beans, drained and rinsed
Finely chop the onion. Heat the olive oil in a large saucepan; add onion and garlic. Saute until softened, about 5 minutes. Add the ground beef. Cook, stirring frequently, until browned and crumbly. Stir in the tomato paste and chili powder. Cook for 5 minutes.
Stir in the broth, tomatoes, salt and pepper. Bring to boil, then reduce heat to low and simmer for 20 minutes. Add kidney beans and cook about 5 minutes longer.
Serving suggestions: spoon over rice; top with grated cheese and sour cream; serve with a spoonful of salsa on top. For an extra bite, add a finely chopped hot pepper to the meat mixture before cooking the 20 minutes.
The Cookbook Experiment 