Chili for a Chilly Night
October is “National Chili Month,” and with cold weather right around the corner, what better way to celebrate than with a hearty bowl of chili that’s easy to make and good for the whole family. Close your eyes and picture this; the weather is cold outside, your favorite movie is on, you’re curled up next to a warm fireplace with a cozy blanket, and you have a big bowl of steamy, hot chili with a side of cornbread. As the temperature begins to fall, you can raise the heat with a blend of spices in a good ole’ pot of Chili. Chili warms the soul and is packed with beneficial diet staples such as protein and fiber that you get from the meat and beans.
The history of this savory dish is said to have originated from sixteen families from the Canary Islands that settled in San Antonio, Texas in 1731. According to historians, the women made a spicy, “Spanish” stew, similar to chili. One of the great debates about chili has been about whether to make it with or without beans. Texans celebrate “National Chili Month” by ordering a “bowl of red,” which means chili without beans. Personally, I prefer beans in my chili because it makes a one pot meal, with the addition of a side of cornbread.
The chili recipe below is one that my mother has made many times. She acquired the recipe from a friend at her work back in 1997. This ‘tried and true’ recipe incorporates basic pantry ingredients, and isn’t made with any elaborate peppers or spices. If you want a quick and
easy chili recipe, this one is for you.
If you prefer a spicier chili, then feel free to kick it up a notch by adding chili peppers, red pepper, or jalapeños. Chili is good paired with cornbread, a grilled cheese, or even on a hotdog.
“Oh, taste and see that the Lord is good…..” Psalms 34:8a
1 ld. Ground beef
1 small onion, diced
1 tbsp. Chili Powder
1 Large can crushed tomatoes
1 Can Lucks Pinto Beans, drained
1 tsp. salt
½ tsp. pepper
1 tbsp. white sugar
Water as needed
Cook the ground beef in a skillet until done and drain the grease.
In a large pot, add all of the ingredients, including the ground beef.
Add enough water to fill pot approximately half full.
Simmer on low heat for 2 hours, Stirring occasionally.
Top with sour cream, green onions, cheese, crackers, or Fritos.
Greg Morgan lives in Anniston. His food column appears the first Wednesday of each month.
Find all of his recipes at his website, Atasteofdownhome.com Contact him