Chili

I'm on a cold weather kick. It's finally gotten to feel like fall around here and our air conditioning has been off for a solid week, the longest stretch since March. It's been in the low 80s during the day and dipping into the 50s at night. I do occasionally feel slightly nostalgic for fall in Ohio... huge piles of leaves in the yard, crisp breeze blowing through the windows at night, apple orchards & pumpkin patches and giant pots of chili on the stove all day...


It was delicious, the best chili I've ever made, we think. Here's the recipe:

In 2 T olive oil saute for 10 minutes: one onion diced, two stalks celery diced & one carrot shredded.

Then, add one tablespoon of each: chili powder, paprika, blackening spice & cumin, as well as one teaspoon of cumin seed, cinnamon & black pepper. Allow this to toast on the bottom of pot, releasing the aroma of the spices quite a bit, about 5 minutes.

Next, add one pound of ground beef and one pound of diced stew meat. Season with kosher salt. Coat meat with spice mixture in pot and brown for several minutes. Add two bay leaves.

Add one small can tomato paste and one cup water. Stir to evenly coat. The add one can crushed tomatoes and two cups beef stock. Simmer one hour, or longer.