Homemade Chile

Winter is upon us and with him are typical cold comfort food cravings. Nothing is Bill better when outdoors than a good Bowl, hot pepper artisanal 15F.

Chile recipe my wife is one of the best around. The spice is fair. It does you light, but it will remind you of why his chili called. Like all good revenue it requires effort to prepare. After gather you all the ingredients, allow about an hour, or to get into the pot.

Ingredients:

2 pounds ground beef

2 cans beans

1 large Onion diced

1 Bell Pepper, diced

2 stalks celery, diced

1 tbsp. sugar

1 can tomato garlic sauce

2-3 cloves crushed garlic

2 cans of tomatoes

2-3 tbsp cumin

4 Chile Peppers, cut in two

Chile powder

Salt

Cinnamon

Sauce and Worcestershire sauce soy

Preparation:

Brown and drain the beef. Return to medium heat and add the onion, celery, peppers and garlic. Cook until the onion starts to turn translucent. Add seasoning mixture until it appears red. Yes, this looks like a lot, but it is not really. Add the remaining ingredients with enough water to make thick mixture. Add spices to taste. A dash or two of cinnamon and Worcestershire sauce and soy should do the trick. Allow to simmer for several hours, stirring occasionally, until such time as it cooks low.

Serve with a dollop of cream sure some shredded provolone and cheddar cheese and a handful of saltines. We really enjoy eating chili with a grilled cheese sandwich. This combination may not be struck a cold winter night. Enjoy!