It never truly feels like Fall until that first true cold front comes through, which means that it is finally time for some chili!! Although this summer wasn’t near as bad as last year, there were still plenty of hot & muggy days. I don’t mind the Houston weather, but it sure is nice to feel a nice chill in the morning as you walk out the door. Luckily for us, we had a full day like that which was great timing for this recipe. This chili is great with ground beef, pork, turkey or even venison. The best thing about chili is you just throw it into a pot and forget about it ….the longer it simmers the better it tastes.
As you might have noticed, I mentioned venison as a great choice for chili, but unfortunately there was not much of a selection in our freezer this time of year so beef was the likely choice. But luckily Deer Season is just around the corner which will hopefully mean some extra meat in the freezer. Even with a wife that is 35 weeks pregnant, I was still able to convince her that I NEEDED TO GO HUNTING JUST ONCE!!!!!! It’s nice to know I’ll have one last guys weekend before the baby arrives. Now lets just hope I have something to show for it after this coming weekend because this will is the first of many days where chili is the perfect meal on a cool winter day. Regardless of the outcome, a bad weekend hunting is still better than a weekend spent working.
ENJOY!
Chili
Instructions
Begin by heating olive oil over medium heat. Once warm, sauté the onions and garlic until they have softened. Set this aside in a bowl.
Next cook the ground beef until it has browned. Now you will combine the onions along with the rest of the ingredients listed in with the meat and mix thoroughly. Place the burner on low, cover and let it simmer for at least 30 mins to 1 hour before serving. Its best served with grated cheese over the top to finish.
