There is something about the Fall that season that makes me crave comfort foods from my own family recipes. Chili has always been one of my favorite dishes; you just cannot go wrong with this meal. You can add cheese, sour cream or chips to it. You can substitute your favorite ground meat in it. Back in the states I liked to use ground turkey here I prefer lamb. I love the flavor that Mexican chili powder and fresh cilantro adds to this dish and a squeeze of fresh lime juice never hurt either. In Tennessee we pair this hearty stew with a pan of fresh golden cornbread and always a tall glass of cold milk.
1 pound lean ground beef or lamb
1 (15 oz) can of kidney beans, drained and rinsed
1 (15 oz) can of pinto beans, drained and rinsed
1 (15 oz) can of tomato sauce
3 medium tomatoes, chopped
1 large white onion, diced
1 yellow bell pepper, diced
4 garlic cloves, crushed
2 tablespoons Mexican chili powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
1 green chili, seeded and diced
2 teaspoons sugar
2 cups water
1/4 cup fresh chopped cilantro
1 teaspoon butter
1 tablespoon flour
1. In a 9-inch non-stick skillet on medium heat add onions, bell pepper and garlic. Add ground beef and cook until meat is no longer pink. Drain grease.
2. In an 8-quart pot add water, tomato sauce, tomatoes, kidney beans, pinto beans, cilantro, meat mixture, chili powder, cumin, salt, pepper, chili, sugar and butter. Mix well, stir in flour mixing well.
3. Reduce heat to low and allow chili to simmer for 30 minutes.
Yields: 4 servings for a main course or 8 servings for a side dish.