Last week we saw highs of 60s and lows of 40s - take that plus college football and you have the perfect season to make chili. Just don't forget the cinnamon rolls!
Come every October, I look forward to making the first batch of tomato chili for the season. Now, depending who you talk to, some know what I mean by having cinnamon rolls to accompany the chili, others just look at me like I'm crazy gross and disgusting. Don't knock it until you try it. I personally like dunking my cinnamon roll in my chili much like a kid would do Oreos in a glass of milk.
I may have jumped the gun on this season's chili kickoff. After the week of raining temps in the 60s, it now has warmed up to the 80s as we sit mid October. I may have to wait another month and to make my second batch.
What is your favorite kind of chili? Share your recipies at firstname.lastname@example.org.
Tomato Chili Recipe
2lbs fresh ground hamburger (seasoned with Lawry's or something similar)
2 to 3 containers of fresh stewed garden tomatoes (If using canned tomatoes, use 2 tall cans)
One jar of fresh garden tomato juice (If using canned juice, use 1/2)
1 small can of Kidney beans
1 small can of Chili beans or chilletes
Brown sugar to taste
1) Brown hamburger and drain.
2) In a pot or slow cooker, combine the stewed tomatoes, tomato juice and beans. I don't like a lot of beans, so you can add more if you like.
3) Stir in the ground hamburger and mix well.
4). Stir in a little brown sugar at a time in 1/2 cup portions. Mix well. Continue to add sugar to taste. A little bit goes a long way.
5) Add chili powder to taste.
Once it is all mixed together, let it simmer for about an hour. The longer you let it simmer the better the flavors. Top with shredded cheese and saltine crackers. Serve with a side of cinnamon roll.
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