Fall is Here, and it's Getting Chili!

Fall not only brings the changing of the leaves and football, it also makes me hungry for a good bowl of chili. This is my all-time favorite recipe. The cookbook is Reader's Digest Kitchen Secrets (A Culinary Survival Guide to Tips, Techniques & Hundreds of Recipes). I just love the simplicity of this cookbook. I highly recommend it...it's just good old fashioned cooking! For dessert, try one of the One-Bowl Butter Cake recipes in the book such as Devil's Food Cake (which will be my next entry).

TWO ALARM CHILI

2 tbsp vegetable oil
2 lbs lean ground beef chuck or round (ground turkey, venison or bison works well also)
2 largeyellow onions, chopped
2 large sweet green peppers, chopped
3 cloves garlic, minced
1 can (28 oz) whole plum tomatoes, coarsely chopped with their juice
1 can (12 oz) beer
1 medium sized jalapeno pepper, cored, seeded and finely chopped
1 tbsp tomato paste
4 - 5 tbsp chili powder (I use 4 tbsp regular, and 1 tbsp of Penzey's medium hot)
1 tbsp ground cumin
1 1/2 tsp salt
1 tsp dried oregano, crumbled, or 1 tbsp chopped fresh oregano
1 tsp ground coriander
2 cups drained and rinsed canned kidney beans (can also use 2 cans Navy or Great Northern beans.    
     Sometimes I will use a can of the red beans with a can of white)

1.  In a 5 quart Dutch oven over moderately high heat, heat oil one minute. Add beef and saute', breaking up chunks of meat with a wooden spoon until browned - 5 to 7 minutes. Drain off all but 1 tbsp fat.

2.  Reduce the heat to moderate, add onions, green peppers and garlic and cook, stirring occasionally until soft - 8 minutes.

3.  Add tomatoes, beer, jalapeno, tomato paste, chili powder, cumin, salt, oregano and coriander. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally until thickened - about 25 minutes. If chili becomes too thick, thin with a little water.

4.  Stir in the beans and cool 5 minutes more. Makes 8 servings.

                                                              
 Usually I also add a can or two of the Hunts Fire Roasted Diced Tomatoes.

This is delicious with grated sharp cheddar cheese or Kraft Mexican Four Cheese blend , some chopped green onion and sour cream.