Temperatures are finally dropping here in the Piedmont of North Carolina. Leaves are turning gold and red, and the sky today is that crisp Carolina blue that we're so famous for. It must be fall!
And if it's fall, it's definitely time for chili. Here's my take on the classic cold-weather dish that I put together this afternoon.
Here's what you'll need:
|2 pounds ground beef|
|1 medium onion|
|3 tablespoons chili powder|
|3 cans red kidney beans|
|1 small can tomato paste|
|1 15-oz. can tomato sauce|
|1 8-oz. can tomato sauce|
Brown ground beef and onion in stock pot, stirring while cooking to crumble. Drain well. Add chili powder, mixing well, and a little seasoning salt if you'd like. Add tomato paste and tomato sauce, mixing well. Cook 20 minutes on medium heat.
Add beans, mixing well, cover, and cook another 20 minutes on low heat. Add salt and pepper to taste. Makes about 1 to 1-1/2 gallons of chili.
And if you're short one can of red kidney beans like I was this afternoon, substitute a can of white kidney beans (cannellini) for an unexpected light and dark bean mixture sure to intrigue the kids in your house.