Chili

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It’s official, Friends, Fall is finally here in Southern Pennsylvania! Football season has just begun and the weather has already turned cool, so it’s prime time for some soups and stews, and what better way to bring in the Fall and football seasons, than with the perfect bowl of Chili? Don’t you just love how comforting a nice, warm, bowl of soup can be in the cooler months? Well, I certainly do, and the Chili recipe I am about to share with you is one of my absolute favorites! It’s nice and hearty, with a generous amount of stewed ground beef, a mixture of pinto and red kidney beans, and some fresh vegetables, simmered down in a perfectly seasoned broth. Serve it alongside some fresh buttered bread and it doesn’t get much better than that!

So let’s jump right into the ingredients. For this Chili, you are going to need ground hamburger, diced tomatoes, red kidney beans, pinto beans, Hunt’s tomato sauce, an onion, diced green chiles, celery, chili powder, cumin, Himalayan pink salt, black pepper, garlic powder and water.

To make this soup, begin by stewing your ground hamburger in a large stock pot (or Dutch Oven) over high heat, breaking it into small pieces with a wooden spoon as it cooks. Salt and pepper to taste. When fully cooked through, empty your cooked meat into a strainer, and rinse it well under very hot water to remove the bulk of the fat.

Return your hamburger to your stock pot (or Dutch Oven) and add in the remaining ingredients; stir to combine thoroughly. Bring your soup to a rolling boil over high heat. Then, reduce the heat to low, cover, and simmer it for 50−60 minutes, or until all of your vegetables are tender. Stir continuously while it simmers. When your soup has finished cooking, feel free to add in more water to thin it to your likely, if necessary.

To serve, ladle into bowls and top as desired with sliced jalapeños, Fritos, Doritos or tortilla chips/strips, sour cream, shredded Mexican cheese, or anything else that suits your taste.