Fall Chili

The calendar doesn't say its officially fall yet, but it sure feels like it has been here this week.  Beautiful, clear blue skies, turning leaves and the wind blowing through open windows has me thinking about fall, sweat shirts, jeans, bond fires, hayrides, soup, chili and lite candles.  I made my first chili of the season, a little early this year, but wanted to share the recipe with you. 

Chili Recipe

1 pound of hamburger
1 packet of chili mix
1 stalk of celery, chopped
1 onion, chopped
1 green pepper, chopped
1 can of diced tomatoes
1 can of tomato juice or tomato sauce*
2 cans of chili beans (one hot, one mild)
1/2 pound of cooked spaghetti

Brown hamburger and drain. Add chili mix to hamburger, then the onion, celery, onion and green peppers.  Simmer 15-20 minutes.  In large  pot, add tomato juice, diced tomatoes and chili beans.  Once hamburger and veggies have simmered, mix all together.  Add spaghetti. Season as desired with salt, chili seasoning, etc. Cook on low for an hour or so.

*If you don't have tomato juice, you substitute tomato sauce.  Just add water until desired consistency is reached.

Sometimes I cook a half pound of red kidney beans, instead of using canned chili beans.  It takes a little longer to prepare, but if you are concerned about sodium, this is one way to cut some out.  You can also add a packet of chili mix to the cooked beans. 

Serve with shredded cheddar cheese or your favorite chili topping!  Enjoy the fall season on it's way!