Hearty Three-Bean Chili for Chilly Days

Autumn is the perfect time for a steaming bowl of chili with corn bread…and maybe a salad and apple juice to complement. There are lots of recipes out there for chili, but I’ve developed a brew that’s a hit around our home plates, so if you haven’t settled on a favorite recipe, consider trying this one:

Chilly Day Three-Bean Chili
(Serves about 6)

Add together in a large sauce pan:
1 pound hamburger
1 medium onion, chopped
1 pepper (orange, green, red, or yellow)
8 oz. sliced mushrooms
1 tablespoon minced garlic
1 teaspoon basil
1 teaspoon oregano
1 teaspoon Montreal Steak Seasoning (or your favorite)
1 teaspoon chili powder
Salt and pepper to tasteCook over high to medium heat until the meat is completely cooked and the vegetables are tender, stirring often to keep anything from buring. Then add:
3 cans of chili beans in chili sauce ( I like having variety in color and taste, so I use three different types of beans, even garbanzo at times, but whatever you like will work fine)
1/2 cup ketchup
1 can of diced tomatoes

1/2 cup water (I use a little water to rinse out the bottom of the cans to get the last bits of sauce, which amounts to about half a can altogether)Simmer everything for at least a half an hour, continuing to stir it every few minutes to make sure nothing sticks and burns on the bottom. The flavor continues to improve with time, so you can turn off the heat, keep it covered, and just rewarm it when you’re ready to eat. This also makes chili a great dish to take to take to a friend, serve at an open house or potluck, or prepare when you’re not sure when your family will come home for supper. (Um hum. My husband was stuck in a meeting for an extra hour when I made this, but it didn’t hurt a thing!)     🙂

Ointment and perfume rejoice the heart: so doth the sweetness of a man’s friend by hearty counsel” (Proverbs 27:9…and perhaps by hearty soup as well?!)