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Monday, September 5, 2011


It's several weeks before fall is officially here but already there are hints of fall.  Some of our trees are beginning to change colors and when the wind blows,  leaves are floating through the air to the ground.  It has been so nice to have a cool breeze when we sat on our porch.  College football kicked off this past weekend....Roll Tide!   I decided to update my blog picture of my kitchen since I removed my Blue Ridge platters from the mantel to make room for pumpkins and pilgrims. 

Our recipe for Chili is actually Phillip's recipe.  When he was growing up, his mother made chili with pork and beans.  After we married, I tried several recipes for chili and I always made our chili with red kidney beans but never found a chili recipe that we were real fond of.  We both agree that his recipe for Chili is just right.  When the weather gets a little cooler, I hope he'll make a pot of chili (with kidney beans, not pork and beans) for us to enjoy.  I hope you will do the same for your family.


3 lbs. ground chuck
2 - 8 oz. cans of tomato sauce
3 - 15 oz. cans of kidney beans, drained and rinsed
1 diced onion
4 - 14.5 oz. petite diced tomatoes
1/2 tsp. cumin powder
1 Tbsp. chili powder, flavor to taste
1/2 tsp. black pepper
1 tsp. salt
1 tsp. hot sauce

Brown the ground chuck in a large stock pot with onion over medium heat.  Cook until done.  Using a fork,  crumble the cooked meat into pea-size pieces.  Add the remaining ingredients and bring to a simmer over low heat.  Cook, stirring every 15 min., for 2 to 3 hrs.

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