Chili

It's that time again...when we shake things up a bit around here to give you the opportunity to see what other people like to cook (very noble, right?)...to give you a chance read something someone else besides us write about their food...and it just might also happen to be the end of the semester which equals tests, projects, exams, and lots and lots of grading. Cold cereal will be the main course in the Zirker house for the next 2 weeks. Meanwhile, you'll be hearing from Caroline as well as a couple of my favorite cooks. 

This guest post is from one of our most loyal readers (and dear friend), Lindsey R. She has actually already made a few culinary appearances on this blog in the form of her family's cookie salad and buttermilk blueberry pancakes (which I may have made 3 times the past 8 days), but this is her first official post. Welcome, Lindsey!

I just cooked chili and thought I would give my go at the blog. I don't know how to take pictures of food. The ones in my house don't look very good.  I tried taking a bunch outside. I don't really love any of them.  Also:

1) Chili is out of season.

2) The pictures don't look that great.

3) I need a white bowl.

4) I don't know what to say about it.

Anyway. Here goes. Chili is one of those comfort foods that always hits the spot. While I typically think of chili as a fall dish, today was one of those dreary April rainy days. The whole day I felt cold to the bone. I needed some comfort and warmth so I decided to pull out my favorite chili recipes to combat both. So if you are shivering and feeling blue make this chili.

Chili

Pictures by Lindsey

Recipe apapted from The Big Red Cookbook from Betty Crocker

1 pound lean ground beef

1 large onion, chopped

3 cloves garlic, finely chopped

2 cans (14 1/2 ounces each) diced tomatoes, undrained

2 cans (8 ounces each) tomato sauce

2 tablespoons chili powder

1 1/2 teaspoons ground cumin

Salt and Pepper to taste

2 cans (15 or 16 ounces) kidney beans rinsed and drained

Sharp Chedder Cheese

1. Cook beef in a 3-quart saucepan over medium heat until beef is brown and drain.  Add onions and garlic to beef and cook until softened.  
2. Stir in remaining ingredients except beans.  Heat to boiling and reduce heat.  Simmer for 1 hour, stirring occasionally.  
3. Stir in beans and cook an additional 5 to 10 minutes.  Top with sharp cheddar cheese.