Spicy chili

plate spoon mexican hot
Photo by Markus Spiske temporausch.com on Pexels.com

Pre-season football has begun.  Pumpkin candles and sweaters litter the store window displays at the mall.  And today I put on a pot of my infamous spicy chili.  All despite the fact that my porch thermometer reads 92 degrees–in the shade!

What do I do to get myself into an autumn state of mind even though I reside in a tropical climate, you might ask? I bump the AC down a notch, burn cinnamon potpourri on my stovetop and brainstorm ideas for this year’s Halloween costume.  Even though, the weather doesn’t always cooperate with the upcoming season’s festivities, it’s my favorite time of year.  The swarms of bugs in my backyard decrease significantly and I dream of knowing that the day I am able to step outside in jeans without breaking into a sweat is just around the corner.

I don’t feel gypped of the full fall experience though.  It’s a feeling that the beginning of school buses on the road and Octoberfest brews signals….and maybe a taste of my spicy chili…

here’s my personal recipe:  I cook mine in a crockpot for 10 hours.  The slower cooked it is, the better!  Remember to stir every couple hours, then about an hour before it is set to be done,  remove the lid.

Ingredients:

  • 1 lb. ground meat of your choice, browned
  • 2 cans of chili beans
  • 2 cans of kidney beans
  • 1 can of diced tomatoes or dice up fresh tomatoes
  • 1 can of tomato sauce or make your own
  • 1 sweet onion, diced
  • 1-2 bell peppers of your choice
  • minced garlic
  • either a chili seasoning packet of your choice or a blend of onion, white pepper, black pepper, salt, garlic, paprika (choice is yours)
  • multiple peppers diced (I use whatever is in season at my grocery store or on our pepper plants)

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