It's cold and snowy here. My feet are cold and the trip to the barn to feed the horses left my face numb. Sounds like a great day for some nice, hot chili!
Now I know everyone has their own favorite way to make chili, and most people are very firm in their beliefs about what should or should not be included in the recipe. That being said, if you're a non-pasta chili person, I just might convert you.
Cheryl's Tummy-warming Chili
1 lb lean ground beef
1 medium onion, chopped
2 tbsp butter
2 cloves garlic, minced
1 bay leaf
3 tbsp chili powder of your choice (I use Mexene)
1 tsp salt
1 tsp sugar
30 oz can light red kidney beans (undrained)
28 oz can diced tomatoes (pureed)
3 to 4 oz uncooked pasta of your choice
In a big soup pot, saute the onion in the butter, then add garlic and ground beef. Use the leanest beef you can find so you don't have to drain it. When the meat is browned, add remaining ingredients except pasta. My husband doesn't like chunks of tomato in his chili, so I run the tomatoes through the blender first. Bring to a boil then cover and reduce to simmer for 45 min, stirring occasionally. Then add pasta and cover; cook another 15 min, stirring frequently until pasta is done and chili is thick. If you use spaghetti, break it into thirds before you add it. Pasta shells work well, too. Serve with grated Colby Jack cheese on top. If you want it hotter, you can always add the hot sauce of your choice!
Next week I'll post my recipe for White Chicken Chili. In the meantime, keep warm!