Fall is seriously my most favorite time of year. I love the cool, crisp air. I love the changing color of the leaves. I love all my favorite TV shows starting back up. I love watching college football. I love seeing all the pumpkin patches and can't wait to take my little pumpkin to one next year to take pictures. I love indulging in chili, soups and sweets that are only appropriate for this time of year. I love making sinfully, rich hot chocolate with homemade whip cream-the only way to go.The fall right before Travis and I got married, my roommate introduced me to taco soup. I was in love. For the first two years of our marriage, whenever fall would roll around, I would start making taco soup. The only problem was, it was the only soup I had in my repertoire. I would make it at least once a week or every other week. With leftovers there were only a few days in between that I would make something else. Needless to say, Travis was glad when the weather started warming up and I would stop making taco soup.
Luckily, I have found a handful of soup and chili recipes that I just love and enjoy making! Taco Soup doesn't show up as often now. Travis is very thankful that I have ventured out and have added more soups and chilies to my repertoire. I've fallen in love with Baked Potato Soup, Tomato Basil Soup, Homemade Chili, White & Black Bean Chili, and Chicken Queso Soup.
Kate's Homemade Chili
1 lb ground beef
1/2 onion, finely chopped
2 large garlic cloves, finely chopped
1 14.5 oz can whole tomatoes, undrained, chopped (I'm sure you can use a can of diced tomatoes if you already have that)
1 15 oz can of tomato sauce
2 cups of water
2 cans of red kidney beans, drained and rinsed
1 can of black beans, drained and rinsed
brown sugar (I start with a 1/4 cup then taste and add more. Or leave it out if I just want it spicy)
2 TBSP chili powder
2 1/2 tsp garlic salt
2 tsp ground cumin
1 1/2 tsp oregano
1 1/2 tsp fresh ground pepper
1/2-1 tsp salt
1 tsp crushed red pepper flakes
a dash or two of hot sauce
Combine ground beef, onion and garlic in pan over medium heat until meat is brown and onions are tender. Drain.
Add everything else and mix well. Bring to a boil then reduce heat to a simmer for 1 hour, stirring occasionally.
Enjoy!
The weather dropped in temperature yesterday and will stay cool for the next couple of days. I thought it would be the perfect time to sneak in a chili before it warms up a little. Once you've had a homemade chili, the canned stuff just doesn't compare. The recipe I have is probably the easiest of my fall recipes to make (besides taco soup) and I always have everything on hand, except for an onion. I love a sweet and spicy chili. Sweet when you take a bite and then it hits you with a spicy aftertaste.
Kate's Homemade Chili
1 lb ground beef
1/2 onion, finely chopped
2 large garlic cloves, finely chopped
1 14.5 oz can whole tomatoes, undrained, chopped (I'm sure you can use a can of diced tomatoes if you already have that)
1 15 oz can of tomato sauce
2 cups of water
2 cans of red kidney beans, drained and rinsed
1 can of black beans, drained and rinsed
brown sugar (I start with a 1/4 cup then taste and add more. Or leave it out if I just want it spicy)
2 TBSP chili powder
2 1/2 tsp garlic salt
2 tsp ground cumin
1 1/2 tsp oregano
1 1/2 tsp fresh ground pepper
1/2-1 tsp salt
1 tsp crushed red pepper flakes
a dash or two of hot sauce
Combine ground beef, onion and garlic in pan over medium heat until meat is brown and onions are tender. Drain.
Add everything else and mix well. Bring to a boil then reduce heat to a simmer for 1 hour, stirring occasionally.
Enjoy!
