The leaves are starting to change colors – I’m seeing yellows, oranges, and a few reds sprinkled in some of the maple trees. I hear football on the TV in the background, and I thought it was the perfect Sunday for food that just feels like fall and football – chili. Perfect for a lazy Sunday afternoon and evening (and even better the next day) and one of my husband’s favorite meals to eat while watching a game. I made some cornbread on the side and called it a night.
1/2 lb of extra lean ground beef – I prefer to use less meat, but feel free to add more (up to 1 lb)
28 oz stewed tomatoes, broken down/slightly crushed with a large spoon
1 15 oz can dark red kidney beans, rinsed and drained
1 onion, diced
1/2 green pepper, diced
2 tsp chili powder
1 tsp salt
1 tsp sugar
Red pepper flakes and cayenne pepper to taste
Brown the ground beef and drain. Add the onions and green pepper and cook until tender (about 10 minutes). Add the tomatoes, kidney beans, chili powder, salt and pepper. Bring to a boil and then cover and simmer for 40 minutes. During the last 10 minutes of cooking, add the sugar. Garnish with shredded cheese, chopped green onion or diced onion.