Chili Cause I’m Cold.

I am cold. I am wrapped up in two sweaters, leggings, sweatpants and a scarf while I write this. Oh and my slippers that look like bear claws. Yes I live in the south and it’s probably not as cold as I think, and yes I do realize that people in the northeast are buried in the snow with no power right now. But I am still cold.

I might mention that this house is very poorly insulated and I am currently boycotting our astronomical power bill which means that I refuse to turn on the heat and it’s been about 30 degrees at night. Did you know that when it gets cold at night and then the house cools off, it stays cold in here ALL DAY, even when it’s warm outside? Why doesn’t it work that way in the summer?

Well anyway the result of all this is that my feet are like icicles and I only want to eat warm cozy food. Goodbye chicken salad and watermelon slices. I bid you farewell until my toes thaw out.

Hellooooo chili (in every variation imaginable– just wait until it gets REALLY cold outside– you’ll see)! I don’t really use recipes for my chili. I just keep throwing things in the pot until I like the way it tastes. But for the sake of sharing I tried to slow down for a minute. Long enough to measure (sometimes) and take a few pictures.

This particular pot of chili turned out rather well. It was so warm and toasty I even took off one sweater and a scarf to enjoy it. But the bear claw slippers? Well those are staying on until March I think.

In a deep nonstick skillet saute onions and lowfat ground beef until the beef is browned. Drain and excess grease out of the skillet. While you have all that going on, drain and rinse your light and dark red kidney beans.

To the beef and onions, you will add black pepper, garlic powder, and a package of chili seasoning. Once you have that all stirred up nicely, you will add about 2 cups of your favorite salsa. I like mine hot, but you see? That’s the beauty of this chili recipe– you can adjust the spice accordingly.

Stir, stir, stir and then you will add in the last two ingredients (simple, right?). You need 2 1/2 cups of tomato sauce– whatever you feel like using will be fine and then your beans of course. Stir some more, bring everything to a bubbly boil and then drop it down to low, cover and simmer for at least an hour, stirring occasionally.

Even if you don’t like it hot, this will warm you from the inside out. Making chili is much more cost effective than running the heat… I’m just sayin.

Easy Chili

Ingredients

1 medium sized onion, chopped

1 1/2 pounds lean ground beef (or turkey works, too!)

1 teaspoon black pepper

1/2 teaspoon garlic powder

1 package chili seasoning (or roughly 4 tablespoons chili powder)

2 cups of your favorite salsa

2 1/2 cups of tomato sauce

1 (15 ounce) can of light red kidney beans, rinsed and drained

1 (15 ounce) can of dark red kidney beans, rinsed and drained

To Make

In a large non stick pan, skillet, or dutch oven, saute the onions and ground beef over medium high heat until the beef is browned, and then drain off the excess grease. Add black pepper, garlic powder and chili seasoning. Stir to combine. Then stir in your salsa. Continue cooking and then add in the tomato sauce and the light and dark kidney beans. Bring everything to a boil and then reduce heat to low, cover and simmer (stirring occassionally) for at least one hour.