Don't you love it when meteorologists get all excited because "WEATHER" is on the way? It has been a rather boring winter for our local weatherman, except for some flooding. It has now become what January usually is in this part of the nation...cold...cold and snowy.
When I was at the grocery store this morning, I decided the conditions were perfect to prepare chili for my husband. It seemed a good thing to do and just the right time with the cold weather, snow on the way, and...football...Chicago football...this weekend. Oh yeah, there is another Midwestern team that is playing some team from the Boston area (the favorite of a certain son-in-law) but in my house...The Monster's of the Midway.
Chili is one of those recipes I love. It is simmering away so I have time to peruse some favorite blogs and post the book review of My Mommy, My Teacher on Semicolon. My reward for jobs well done throughout the day will time on the Internet to get caught up on favorite blogs.
Here is the chili recipe I have used for years (and years). It was originally from a Beverly Nye cookbook. I've tweaked it a bit since I first began making it as a bride. I will be posting about "deepening the pantry" soon. This is a perfect pantry recipe and the ingredients can easily be increased to serve a crowd or "tweaked" to make it hotter.
Beverly Nye's Chili
1 lb. ground beef
1 onion, chopped
1 green pepper, chopped
1 large can or 2 small cans tomatoes
1 can condensed cream of tomato soup (the original recipe called for 2 cans)
1 tomato soup can of water
1 large can or 2 small cans chili beans
salt, pepper, cumin to taste (original recipe called for chili powder)
(I also like to add a few dashes of Tony Chachere's Creole Seasoning)
Sprinkle a little salt, pepper, cumin, and Tony C.'s on ground beef and brown in a dutch oven or small stock pot. Even before the ground beef is browned completely, add onion and green pepper and saute until they are somewhat soft. Unless there is a lot of fat left after browning, I leave the drippings in the dutch oven for extra flavor.
Add the can of tomatoes, can of tomato soup, the tomato soup can filled with water, chili beans, and extra water if needed. Simmer on medium about half an hour and taste, add a little water if necessary and adjust seasons with more salt, pepper, and Tony Chachere's if you are using it. (I like it because it adds a little extra flavor when sprinkled lightly on a dish. I have two Midwestern guys who do not like too much of that kind of seasoning.) Simmer on medium about another half an hour or on low if you are serving it much later.
I like to serve it with shredded cheddar cheese on top.
As with all recipes, I will also be adding this one to my recipe blog for easy reference.