Have I told you I love fall? I love the football games, the hockey, the colder weather,
THE COMFORT FOODS!
The soups, stews, chili. I love all those foods. Who am I kidding? I love food! Why else would I be here blogging about it?
We’re usually not gallivanting all over God’s green earth on the day we make chili. It usually simmers for quite a while before we’re ready to eat it. This allows the flavors to intensify and the cayenne to get spicier the longer it sits.
I see a lot of chili in our future. You see, one of the freebies from My Spice Sage one time was a 16 ounce bag of cayenne pepper. I have NO idea why I ordered veggies during that time, but I did. So, now we have 16 ounces of cayenne pepper. I told S that we could vaccuum seal it and freeze it. It will keep. I’ll have to put that plan into action this weekend after I refill the spice jar. We’ll see how that turns out.
We also have quite a few cans of beans laying around. Yes, I bought two now really paying attention to the fact that we have like 4 cans of chili beans? I think? Dad’s doing the no/low carb thing again and gave us a crapton of beans, rice, pasta, etc. It’s helped in my pantry cooking, but only if I remember to check what’s IN the pantry before I go shopping. *sigh*
One of these days I’ll make a pantry spreadsheet. Just saying…
OH! So, the first time S made chili for me in his apartment in Cleveland was fun!! I was worried. I’m not a huge UBER spicy person. I like eating spicy foods. In all my years, no matter how much I eat or how spicy it is, there is no tolerance to be had. It just won’t build up.
We were making a grocery list for the stuff we were going to make and eat the weekend I was there, and he says, “I have a secret ingredient in my chili.” Oh? Yes, I add a can of tomatoes. REALLY? Yes. I DO, TOO!! Yet another reason I was totally hooked on the love of my life.
I just can’t believe that after all this time, in less than a month, we will be married. You have NO idea of how happy that makes me. I don’t think I ever told him this *waves @ S* but I sat there, on his couch in Cleveland very early in the relationship and said to myself, “This is the man I’m going to marry and spend the rest of my life with.” Yup. I knew, early on, we were meant to be together.
Okay…enough mushy stuff.
- 1 pound ground beef (93/7)
- 1 cup onions, chopped
- 28 ounces canned kidney beans, rinsed and drained
- 14 ounces canned tomatoes
- 28 ounces tomato juice, low sodium
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons oregano
- 1 teaspoon cayenne powder
- 1/2 cup onion, minced
- 1 cup low fat cheddar cheese, shredded
- Heat a Dutch oven coated with cooking spray over medium-high heat. Brown meat.
- Add onion and saute 2 to 3 minutes or until the onions begin to soften.
- Stir in the canned tomatoes and beans. Add the tomato juice, chili powder, ground cumin, oregano, and cayenne powder. Stir until combined.
- Bring to a boil then reduce heat and simmer at least 15 to 20 minutes.
- Top with onions, and cheese and serve with saltine crackers.