Chili Season

Every year, I anxiously await Fall.  Why?  I love Fall's cooler temps and vivid colors, to be sure, but I love Fall because it is Chili weather!

I love me some Chili.  I like all kinds - hey, I even like to get a cup of Chili at Wendy's!  Today, I'm going to share with you my secret concoction that I've been making for over 30 years.  It's quick, it's easy, and it never fails. I make this the first cool Fall day and continue making it about once a week until Spring gives way to Summer.

Jerri’s Chili

Place in large dutch oven:

1 lb. Hamburger (You can add extra hamburger if you like.)

1 tbsp, Chopped Dried Onion

Brown together and drain.

Then add:

1 can pinto or light red kidney beans

1 can tomato sauce (small) (rinse out with water and add to chili)

1 can tomato soup (rinse out with water and add to chili)

1 can Armour chili (that’s my favorite but you can also use Hormel.  Be sure to use chili with beans.)

½ tsp. chili powder

½ tsp. cumin

½ tsp. garlic

½ tsp. pepper

1 tsp. salt

1 Tbsp. Worcestershire sauce

Mix and stir. Bring to a boil on medium high heat, then turn to low and simmer for at least 10 minutes.  Stir occasionally.

Even better the next day!  Now if you like it spicier, feel free to adjust the seasonings.  My family does not like things too spicy, so this works best for us.

 (You'd think after making this Chili for over 30 years, I have a picture of it.  Sadly, I do not ... I'm planning on remedying that the next time I make Chili - this weekend!)

 

 

This post was written in response to Writer's Workshop prompt 2.) Share a Fall recipe that you're loving this season.  You can find other responses, or link up yourself, at Kathy's blog, Mama's Losin' It.