Chili

Chili is such an excellent, nutritious comfort food for a cold day, don't you think?
My family has a Halloween meal tradition that to the best of my knowledge is now in its third generation. It's a meal we look forward to every year and which, while eating, triggers all sorts of pleasant memories for me (so I hope it is beginning to do so for my children as well). This meal includes my mom's chili, which I start craving as the weather cools anyway.

There are probably as many chili recipes out there as people who make the dish, and I have tried more than I can count. But I always go back to this traditional, classic recipe as my very favorite for southwestern style chili. (So those of you who are Cincinnati natives may not appreciate it quite the way I do. But then, I never did get to like either Skyline or Gold Star :).)

This is one of those recipes that you follow and then taste and add more spices, as needed, until it's just right.

Classic Southwestern Chili

Cook about 4 c. dry beans according to package directions and/or using my tip (#3).

When beans are cooked (about 3 hours), add other ingredients:

Brown 1 lb. ground beef, drain off grease and cook 2 onions and 1 clove garlic in same pan.
2 small cans tomato sauce
1 can diced tomatoes in juice
3 tsp. chili powder (or more, to taste)
4 tsp. salt (or less, to taste)
1/4 tsp. pepper (or more, to taste)

Serve with grated cheese or other toppings, as desired.