Chilly and Chili

Yesterday Dirty Harry woke up to declare it was freezing.  I had left a window open upstairs, and I think it dipped down into the 50s overnight.  It doesn’t help him any that he slept in his shiny basketball shorts and minus a shirt.  I told him to get some clothes on.

“What’s the high?” he asked.

“Oh, about 68, I think,” I answered.

“68?!  Is it going to snow?” he queried incredulously.

Oh brother.  Skinny boys raised in the south.  I ended our ridiculous conversation by telling him to get his parka on and get down stairs for school.

Big D was thrilled about the nip in the air.  “It’s my first sweater vest day of the season!” he declared before leaving for work.

Autumn is my favorite season for many reasons, and one of them is comfort food, and there isn’t any better comfort food than chili!

I have a crockpot cookbook with no less than 24 different chili recipes.  I have tried a lot of them, but the one pictured above is the one I come back to over and over again (after a good tweaking of course).  If you ever visit my house between the months of September and April, I will probably make this for you.  It is great to make on a school night because it is easy, yet hearty.  It will feed a small army.  My kids, who don’t like spicy food in general, will eat it.  Big D and I, who do like spicy food, find it satisfying.

So in honor of cool breezes, dazzling blue skies, changing leaves and Al Gore, I share with you my chili recipe….

The Pirate Mom’s Hearty Chili

1 small onion, chopped

2 ribs of celery, sliced thinly

1 lb. ground beef

2  14 oz. cans pinto beans, undrained

1  14 oz. can black beans, undrained (You can actually use whatever combo of canned beans you like.)

1  14 oz. can diced tomato

2  14 oz. cans tomato sauce

1 green pepper, chopped

1 TBSP sugar

1 tsp salt

2 tsp. Italian seasoning

1 TBSP chili powder (or to taste if you’d like a little more kick)

1. Brown onion, celery and beef in a skillet.  Pour into slow cooker.
2. Add remainin ingredients.  Mix well.
3. Cover.  Cook on low 8 hours.

That’s it.  Simple, simple, simple and good, good, good.   We like ours over rice or with Fritos or crackers.  You also MUST top it with shredded cheddar cheese and a dollop of sour cream.  It is incomplete without those two things.

Now go forth and enjoy some chili….and some chilly!