My most favorite time of the year is Fall. I’m the one who anxiously waits for the stores to bring out their pumpkin-spiced food and drinks, checking almost every day to see if anything is out yet. I’m the one who stalks Starbucks to see when they’ll bring back their Pumpkin Spice Latte – this year Starbucks even had a secret group where lovers of all things Fall could share their excitement.
I love football, wearing leggings and comfy shirts, cooler temps, pumpkin farms, and beautiful leaves. I love breathing in crisp, fresh air that smells like dry leaves. I love Fall so much that my husband and I were married in the Fall of 2006. And I love Fall so much that the paint colors and accents in our living room and kitchen are rustic earth tones that resemble Fall leaves. Yeah…I kinda like Fall.
With my love for Fall comes a love for Fall food – pumpkin scones, pumpkin pie, beef stew, mac and cheese, soup, and most of all, chili! But not just any chili. My mom’s chili. I’ve had many types of chili but my favorite is my mom’s recipe. And because I want others to enjoy her recipe as much as I do, I asked her if I could share it.
So here it is – the best chili you’ll ever eat. (Yes, I’m completely unbiased.)
2 lbs. ground beef
2-3 Tbsp chili powder (to taste)
Salt and pepper (to taste)
1 medium chopped onion (if I don’t have onion, I use dried, minced onion)
1 large can tomato soup
1 can diced tomatoes (with chilies if you like more heat)
2 large (or 3 small) cans drained kidney beans
1-2 cups water (1 cup makes it thicker, 2 makes it thinner – in the picture of the simmered chili, I added 2 cups)
Brown the beef in a large pot. Add seasonings and onion. Simmer for a few minutes. Add tomato soup, diced tomatoes, kidney beans, and water. Heat through for 10 minutes over medium heat, stirring occasionally. Then simmer an additional 10 minutes on low. The longer it simmers, the better it tastes.
When it comes to how to top your chili, there are many options! My favorite is sour cream, cheese, and corn chips. My dad likes to top his with black olives. We also usually make cornbread muffins as a side.
However you top it, it’s good chili. You’ll let out a contented sigh as you get comfy on the couch to watch football with a warm bowl of chili in your hands. I love it anytime of the year, but it’s even more delicious now that it’s Fall.