Fall is finally here! Bon fires, pumpkin spice lattes, and hoodies as far as the eye can see! Fall is my favorite season. I love the cool weather, the leaves changing colors, and most importantly, all the warm yummy comfort food. Which brings us to why we are here. Food!

One of my favorites things to make during the fall and winter is chili. It’s a warm stick to your ribs kind of food and usual provides for at least 2 meals and who doesn’t like a good leftover night? It’s one of the first meals my dad taught me to make and while no pot of chili is the same as the one before, it’s always delicious!  As always, have fun with the recipe

Chili Con Carne

vegetable oil

2 large onions

2 jalapenos

2 green peppers (or red honestly it’s chef’s choice)

5 cloves of garlic

1 lb ground beef

1lb of chopped stew meat

1 can of Rotel

1 can of chili pepper in adobe sauce

1 jar of sweet and hot peppers

Salt and pepper to taste

2 tbs of cumin

2 tbs of dark chili powder

2 tbs onion powder

2 tbs garlic powder

1 tbs oregano

1 can of beef consommé

2 cans of kidney beans (one light; one dark, rinsed)

Garnish with cheese, sour cream, or fritos if you wish

In your Dutch over (heavy soup pot will work too), strain in the juice from the rotel, peppers in adobe sauce, juice from the sweet and hot peppers, and half the can of beef consommé. Place on medium heat, should get to a nice simmer. Keep the top on.

Next, in your skillet brown your hamburger and stew meat, using about 2 table spoons of vegetable oil; seasoning lightly with salt and pepper and a dash of cumin and chili powder, and a dash of garlic and onion powder. (Dash is a very technical term); Once meat is brown transfer to Dutch oven.

Add a little more oil to your skillet (about a ½ tablespoon), add in your diced onions, once translucent, add garlic, cumin, chili powder, garlic powder, onion powder, and oregano; cook until tender and fragrant; Spoon in Dutch oven

Once skillet, has come back up to heat, add a little oil and add in green peppers, drained Rotel, sweet and hot peppers (chopped up if desired), and peppers from adobe sauce. Sauté until peppers on tender; Then transfer to Dutch oven

At this point, turn heat down to medium low, and stir occasionally, scraping the bottom of the pot to avoid sticking and burning. Let simmer, about an hour

Add beans with 20 mins left in the simmer process

If it’s is too thick for your tastes, take the rest of the can of beef consommé, add water and stir into the pot of chili, bringing back to a nice rumbling simmer.

I hope you enjoy; I know I am getting hungry just writing this.

Happy Fall!

Ps I do not own the rights to the picture 😊

Written by: Anna Robinson

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