Fresh Beef Chili

With all these cold, blustery days, a hardy pot of chili sounded good to eat over the weekend.  My friend, Anne, brought over fresh, ground beef that was grown right here in Sulphur Springs, Texas.  Thanks Anne, now we know the difference between locally grown and store bought beef.

That beautiful, moist cornbread muffin in the middle of the bowl was the perfect bread for this chili.

HERE’S ALL YOU NEED

• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 2 tablespoons minced garlic
• 1 teaspoon salt
• 3 tablespoons oil

Cook in large pot on medium high heat until soften.

• 1 pound lean ground beef
• 2 teaspoons dried oregano
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 3 tablespoons tomato paste
• 1 (26oz) Ranch Style Beans
• 3 cups water

Add beef and cook until browned.  Add all the remaining spices and tomato paste, stir well. Transfer meat mixture to slow cooker.  Add Ranch Style beans and water and stir together.  Cook on high for 3 1/2 to 4 hours.

The chili has a mild flavor, which is perfect for the kiddos.  In my own bowl, I added several dashes of Tabasco sauce and sunk a cornbread muffin in the center to soak up the soup.  It really hit the spot!

It tastes great with Fritos, too.  There is no better chip to go with chili.

For dessert, I baked a French Apple Pie that was AWESOME!  Be on the look out for that recipe, it’s super easy.