When it's chilly, eat some chili!

The words of my mamma:

When I worked at Redbook Magazine in the early 80’s we printed these sheets with various recipes from the Redbook Kitchen – but I can’t recall what we used them for – inserts in gift bags at events maybe? Anyway, this recipe has been a favorite since then. Now I tend to make it with ground turkey to replace half the ground beef (just to make it healthier but still keep it flavorful.) I’ve also made it with fake meat (Boca Crumbles) during your vegetarian phase. It freezes great and is always best the day AFTER you make it.

Redbook Magazine Chili

Makes about 8 1-1/2 cup servings.

2 cups of chopped onion

2 Tblsp minced garlic

2 Tblsp veg oil

2 Tblsp chili powder

4 tsp ground cumin

1/2 tsp cinnamon

1 tsp red pepper (cayenne)

2 lbs lean ground beef or ground turkey

1- 35 oz. can of tomatoes (or use one 28 and one 15 ounce can, I know it’s more but it’s fine)

1- 6 oz. can tomato paste

2 tsp salt

fresh black pepper

1lb. can of pinto or kidney beans; rinsed and drained

Method:

• In a large heavy pot, cook onion and garlic in oil for about 5 minutes, until soft.
• Stir in chili powder, cumin, cinnamon and cayenne. Cook another minute.
• Stir in beef (or turkey); break up meat and cook till it looses pink color.
• Stir in tomatoes, paste, salt and pepper.
• Add beans. Stir.
• Simmer chili, uncovered for about one hour until mixture thickens and flavors blend.

Note:  When I made this, I ended up using two 1lb cans of black beans and 2 36oz cans of whole peeled tomatoes, and also a little less than a whole can of tomato paste (because I had used a few tbsb for the risotto before).  It worked fine...flexible recipe.