It's getting Chili...

Fall here in North America is amazingly beautiful. It is my favorite time of the year but today has been particularly damp and blustery and I was prompted to turn on the fireplace and cook up a batch of Chili. Chili Con Carne, which translates to "Chili with meat" originated in San Antonio Texas and although a great deal of controversy surrounds its origins, most people agree that it is a wholesome meal in a bowl. Chili is a stew made with ground meat - ground beef, chicken, turkey or sausage meat. Beans are an important component of this dish. A well made bowl of Chili can be served over rice or baked potatoes,with grilled cheese sandwiches or over a hot dog. Toppings range anywhere from a dollop of sour cream and grated cheddar to sliced jalapeno peppers. There are literally thousands of different ways to cook a good pot of chili but I created my own, mostly through trial and error...

Recipe for Chili con Carne
1 lb ground sirloin or protein of choice
1 large yellow onion diced
2 tbsp vegetable oil
6 cloves of garlic minced
1 red pepper diced
1 green pepper diced
11/2 tsp chili powder
2 tsp ground cumin
1 tsp freshly ground black pepper
1 tablespoon dried Oregano
salt to taste
2 cups chicken stock
1 can red kidney beans
1 can refried beans

Heat the oil in a heavy bottomed pan and saute the onions, garlic and beef. Once the meat is browned, add in the peppers and seasonings.
(If you are using a crock pot to slow cook the chili, transfer it at this point) Add in the chicken stock and the can of kidney beans. Cover and simmer on low for up to 2 hours, stirring occasionally. Once the chili has cooked add in the refried beans and cook for another 2 hours.
Tast and adjust the salt. Serve hot.

Note: To turn up the heat- add more chili powder or cut up some jalapeno peppers and saute with the onions.