Chilly Chili

Mother Nature is such a tease.

This time last week I was soaking up the sunshine vitamin and therapeutically weeding the garden.  We had temperatures in the mid-60's and the 'hood was buzzing with the sound of lawn mowers, roosters crowing and kids playing.  (Roosters??  And why has our ever-so-vigilant Home Moaners Association not yet called a meeting to discuss how foul running amuck will ruin our property value??)

Tonight the weatherman is using words like "windchill" and "Arctic blast" and the temperatures are nose-diving into the single digits.

So. Not. Cool. Mother Nature.

No, not cool - downright *BLEEPING* cold!

Chilly days and nights like this make me think of, you guessed it....chili.  I usually have everything on hand to pull this together and yes, I use this taco seasoning in my chili.  Tacos.  Chili.  It's all the same to me because I season both with pretty much the same spices.  Serve this topped with grated cheese, a dollop of sour cream and maybe some parsley, cilantro or chopped scallions and you've got yourself a warm, hearty meal in less than an hour.   

Snuggle up and stay warm where ever you are - if you are in the Northeast, heaven help you because I hear there is more snow coming your way. 

Chilly Nights Chili
Serves 4-6

1 medium onion, diced
1 pound ground beef
1 recipe make-your-own-taco-seasoning
4 ounces green chiles
15 ounces diced tomatoes
15 ounces kidney beans, rinsed and drained
15 ounces tomato sauce
1 cup water
for garnish: sour cream, grated cheese, chopped scallions

In a medium soup pot, brown onion and ground beef until beef is cooked through.  About 8-10 minutes.  Drain any grease.

Add seasoning mix, chiles, diced tomatoes, kidney beans and tomato sauce and stir until combined.  Add water to reach desired consistency (about 1 cup) and bring to a boil.  Reduce heat and simmer about thirty minutes, stirring occasionally.  



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