As the weather cools off in parts of the country that are NOT Los Angeles, a trickle of pumpkin patch pictures are starting to show up on my social media sites. It’s the season to bust out your turtlenecks, roll in a pile of leaves and head for a hayride.
In celebration of that, here’s a super-simple, old-school, basic chili recipe that T titled in her book “My Favorite Chili.” So hang out this weekend, throw this together in a pot and prepare to appreciate autumn.
Circa 1982. I’ve never really been “one with nature.”
MY FAVORITE CHILI (serves 4)
3T vegetable oil
1lb. lean ground beef
1 small onion, chopped
1 garlic clove, minced
3 strips green pepper, chopped
1 16oz. can chili beans in chili gravy
1 16oz. can whole tomatoes, finely chopped
2t chili powder
A few drops Tabasco sauce
Salt and pepper to taste
1t sugar
In a heavy saucepan, heat oil on high heat. Add meat, onion, garlic and green pepper and saute together until meat is no longer pink. Add beans, tomatoes and seasonings; stir to blend. Bring to a boil, cover, lower heat to low and simmer, stirring occasionally for about 30 minutes.
Like I said, this recipe is old-school. It’s nothing fancy and it doesn’t have exotic ingredients, but sometimes, simplicity is best. Like playing in a freaking pile of dead leaves when you’re seven. AmIright? Mangia!
I agree this is a simple and great chile recipe!
I find it even better to add an extra can of chopped tomatoes.
Top with shredded cheese if you like!