Is It Fall Yet? I Made Chili!

I know, according to the Almanac, Fall technically started September 22nd. However, I live in Alabama…and we’re still having to deal with days where temperatures reach over 90 degrees! I figure if I cook enough Fall-appropriate foods the weather will catch the hint. Here’s an easy chili recipe in case you’re ready for cool weather too!

I’ve seen and used lots of chili recipes over the years, but I think I finally reached one that works well for us.  This chili isn’t very spicy, but still has flavor. Plus, I think this recipe will actually make more than the usual 4-6 servings I’m accustomed to preparing.

What you’ll need:

  • 1 pound of ground beef (you can use ground turkey or just make it meatless)
  • 1 yellow onion
  • 1 green bell pepper
  • minced garlic (to taste…about two table spoons?)
  • 2 cans of mild chili beans (15.5 oz)
  • 1 can of kidney beans (15.5 oz)
  • 1 can of fire roasted diced tomatoes (14.5 oz)
  • 1 can of crushed tomatoes (28 oz)
  • 1 pack of original chili seasoning

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First dice the onion and pepper, and add to the pot to cook with the ground beef.

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After the meat is browned, drain and add salt, pepper, and the minced garlic.  Let the mixture cook a few minutes more before adding the beans, tomatoes, and chili seasoning.

Stir and bring to a boil.  After it starts to boil (keep stirring occasionally so nothing sticks), reduce the heat to low and simmer for 30 minutes.  After 30 minutes, you can turn the heat off and let it sit until you’re ready to serve.  Taste it to see if you need to add more salt or pepper.

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But wait…that’s not all I made! My husband likes saltine crackers with his chili, but I love grilled cheese! Just like the chili, I’ve tried different things with my grilled cheese over the years, but here’s my current go-to method.

Yes, that’s mayonnaise.  I read somewhere that spreading a thin layer of mayo on the outer part of the bread helps it to…um, I’m not sure. Whatever the case, it works! I used two slices of cheese, and placed the sandwich in a dry, non-stick skillet on medium heat.  No need to add butter since the mayo naturally has oil. Unfortunately, I can’t tell you how long to cook on each side…just use your better judgement. The whole idea is to get the cheese melted.

I only made one sandwich, but I wish I’d made more! I just love the comfort of chili and grilled cheese.  I hope you’ll make some soon, and hopefully Fall weather will decide to join us!

 

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