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Burr, it's cold out there! We've even had a cold snap here in Florida, but I won't mention the temperature that makes a Floridian reach for winter woolens--it would be a joke to the rest of the country. Cold temps equal Chili to me. So today I'm cooking up a pot of Hearty Chili. Actually my chili recipe should be called Shelter Chili. When I lived in Wisconsin I used to volunteer to triple the recipe and then I'd drop off the pot of chili to the local shelter on Friday nights. The folks at the shelter provided volunteers with a standard recipe for everyone to use, printed on a bright yellow card, so our Hearty Chili pots of soup could be mixed together.
It's so simple to make, tastes great and makes your house smell all warm and snuggly. Stay warm and enjoy the chili, keeps great in the frig all week long, too.
Hearty Chili/Shelter Chili
1 1/2 pounds ground beef; browned and drained
1 chopped onion
1 can whole kernel corn (regular size)
1 can kidney beans (drained) 18 oz. size
2 large cans whole, peeled tomatoes--use the juice (I squash the tomatoes. I don't use any special tool, I just wash my hands and start smishing tomatoes after I put them in the pan.)
1 T. sugar
1 1/2 to 2 T. Chili powder
2 tsp. salt
1/2 pound dry elbow macaroni, cooked and drained And I add a few shots of Tabasco sauce
Blend all the ingredients in a big cooking pot. Simmer at least one hour.
Thanks for reading with me. It's so good to read with friends.
*For other favorite recipes and reader recipes, go to: http://tinyurl.com/yuf6aq
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* This month's Penguin Classic book is: The Haunting of Hill House by Shirley Jackson. To start reading and enter the free Penguin Classic's Drawing. Go to: