Not that it's cooling down, it's time for soup, stew and/or chili. When I didn't use a recipe, my chili was pretty inconsistent- it was too bland, too salty or too spicy. My good friend, Kathy Jones, was nice enough to share her dad's recipe with me. It's one of my favorites this time of year.
|Brown the ground beef and onion|
|Add the garlic and spices|
|Cook at least 1 hour on the stovetop|
Kathy Jones' Chili
2 lb. ground beef
1 very large onion or 2 medium onions, diced
2 cloves garlic, minced
1/4 C. chili powder
2 tsp. salt
3 beef bouillon cubes
2-1/4 C. water
15 oz. tomato sauce
30 oz. chili beans, undrained
In a large pot, brown ground beef and onion. Drain oil. Add chili powder, garlic, salt and bouillon cubes. Stir and cook until the bouillon cubes have dissolved. Add the remaining ingredients. Cover and cook 6-8 hours in crock pot on low or at least 1 hour on stove (for stove, use 2-1/2 cups water).