Yes, it's finally here! I'm sorry it took a bit longer than it was supposed to. Another apology for not including the corn bread recipe. Now that it is January first, my diet is full-fledged. So, if you sense that the recipes are a bit healthier for the next month or so, that's why.

So, the chili. This is a WONDERFUL thing to make if you're short on time and need to cook, if you're having a lot of company over, or if you're in the mood for something simply delicious! It only takes a few minutes to prepare, but it tastes better if you let it sit for some time! I let mine simmer on warm for a good hour or two so the flavor seeps into every piece of meat and bean. So, if you're short on time it works, or if you have time to just let it seep it works as well.

Now, you can always make adjustments to this recipe to make it your own. It has developed over the years in my mother's kitchen, and has now made a place in mine as well. With the supplies I've included things that you can do with or without, and these are marked with stars (as well as added tips).

Supplies:

- 1 pound of lean ground hamburger meat (* or you can use ground turkey, which I used this time around)

- 2 to 3 cans of Bush's Chili beans in sauce (Mild)

- 1 can of Bush's Texas Chili Starter (Medium. Do NOT use the traditional if you want it to taste anything like this recipe-- it will give you a completely different taste)

- 12 oz of Tomato Sauce

- 1 tsp Crushed Red Pepper

- 1 tsp Ground Cumin (or Cumin Seed)

- 1 tsp Chili Powder

- 1/2 tsp Onion Powder

- 1 Green (or Red) Pepper, Sliced or Chopped *(I did not use a green pepper this time only because I was lacking the vegetable, but it is basically ALWAYS used!)

Directions:

- Brown the ground hamburger (or turkey) in a large pot (Dutch-Oven size)over low to medium heat.
*I always add a bit of Seasoning Salt when I do this. If you want to, feel free to do the same. It is not necessary at all, which is why the measurement isn't included.

- Drain the grease from the pot.

- Add all the beans, tomato sauce, and the green pepper. Bring to a slow boil, then add all of the spices.

-Reduce the heat to between warm and low. Let it simmer.
*If you're in a hurry, let it sit for at least 20 to 30 minutes partially covered. If not, I would suggest letting it sit for as long as an hour to two. If you do, make sure to check on it and stir it whenever possible. You don't want it to start boiling and sticking to the pot.


This is very tasty with cornbread when you have company, and I promise to post the recipe sometime this month. It is inevitable that I will be cooking for people before January is over, and I promise that's when the cornbread will appear.
*If you must have it now, feel free to comment or e-mail!