Chili for #SundaySupper

Today is the first day of Fall. At least that is what I am told. We sort of have to fake it around these parts, and convince ourselves Fall has arrived; pumpkin flavored everythings, soups, caramels and apple spice...you get the picture.

One of my all time favorite comfort meals for this time of year is a good bowl of hearty, thick, meaty chili. There are maybe three dishes in this whole world that I am told I make better than my mom. This chili is one of them. My mom is a seriously great cook, and so for anyone in our family to tell me I make the better chili, means a ton to me.

I love that with chili, you can add and take away pretty much anything you like. I use 93% lean beef, but you could swap for turkey, or forgo meat altogether! Add beans, or don't. That's my favorite part about a pot of chili, you can pretty much make a new bowl each time!

Over the years I have learned to lovingly perfect this one pot wonder with one simple tip: time. Just like a good tomato sauce, the longer this pot boils, and then simmers, the thicker and more flavorful it will be. That and a bit of tomato paste. The first few times I made chili on my own, the consistency was almost too soupy. The paste helps to thicken and flavor. Two for the price of one, cha-ching. Patience, pet. I promise this will be worth it, in the end. And your house will smell wonderful; another Florida Fall Fake-Out.

Chili

Ingredients:
1 yellow onion, chopped
1 green bell pepper, chopped
4 large garlic cloves, diced
2 lbs 93% lean ground beef
4 Tbsp chili powder
1 Tbsp ground cumin
1 Tbsp ground corriander
1 tsp garlic powder
2 bay leaves
1/2 tsp dried thyme
1 28-oz can crushed tomatoes with puree
1 14.5-oz tomato sauce
1 cup frozen corn
3 oz can tomato paste {I have to buy 6oz can and use half}
2 15-oz cans of kidney beans
cooking spray

optional garnish:
hot sauce
shredded cheese
sour cream
chopped scallions

To make:
To a non stick skillet, spray non stick cooking spray. Add onion, garlic cloves, and bell pepper. Saute until soft and lightly browned.

Add beef and saute until browned. Add all spices, excluding bay leaves, to meat/veggie combo and mix in pan.

To a large pot add crushed tomatoes, tomato sauce, corn, bay leaves, and kidney beans. Allow to come to a boil. Add meat mixture and 3 oz of tomato paste. Simmer on low, about two hours. Remove from heat and allow slight cool. Garnish and enjoy! Makes approx 7 bowls at 1 1/2 cups, each.

What are some of your favorite Fall foods?

See what other great Fall recipes are cooking, this week!

Amazing Breakfasts, Brunches, and Breads

• Apple Spice Muffins from Pixie Dust Kitchen
• Baked Pumpkin Donuts with Maple Cream Cheese Glaze from The Messy Baker
• Apple Spice Waffles from Treats and Trinkets
• Pumpkin Spice Latte Donuts from Daily Dish Recipes
• Mini Pumpkin Pancake Kebobs from The Urban Mrs.
• Mini Apple Cinnamon Rolls from Peanut Butter and Peppers
• Cinnamon Apple Crepes from Juanita's Cocina
• Maple Apple Bread from The Foodie Army Wife
• Pumpkin Bagels from Mess Makes Food
• Pumpkin Ale Pretzel Buns with Black Sea Salt from A Kitchen Hoor's Adventures

Outstanding Soups, Starters and Sides:

• Butternut Bisque from A Distinguished Palate
• Bacon, Corn and Shrimp Chowder from The Girl in the Little Red Kitchen
• Pumpkin Tomato Sauce with Andouille Sausage from Hezzi-D's Books and Cooks
• Parmesan Polenta from That Skinny Chick can Bake
• Farro Date Salad with Mango and Arugula from Shockingly Delicious
• Butternut Squash Tian with Herb Topping from Food Lust People Love
• Caramelized Fig and Red Grape Goat Cheese Dip with Brown Butter Sage Biscotti from Eat,Move,Shine
• Chipotle Sweet Potato Soup from Alida's Kitchen

Comforting Main Dishes:

• Autumn Risotto with Chicken & Cranberries from Momma's Meals
• Mushroom and Sorrel Lasagne from Jane's Adventures in Dinner
• Fig & Pancetta Pasta Carbonara from Nik Snacks
• Vegan Mushroom Pie from Killer Bunnies Inc
• White Pizza with Kale and Meatballs from The Hand That Rocks the Ladle
• Spicy Korean Monkfish Stew (Agu Jjim) from kimchi MOM
• Creole Shrimp & Grits Cake from The Roxx Box
• Penne with Spicy Sausage and Pumpkin Sauce from Webicurean
• Bacon Spinach Pasta from Magnolia Days
• Chicken, Spinach, and Gnocchi Soup from Cookin' Mimi
• Stuffed Meatballs in Tomato Alfredo Sauce from Family Foodie
• Butternut Squash and Lentil Pot Pie from Curious Cuisiniere
• Mini Meatball and Goat Cheese Risotto from MarocMama
• Onion Tart {Zwiebelkuchen} from The Not So Cheesy Kitchen
• Slow Cooker White Chicken Chili from Neighborfood

Decadent Desserts:

• Pumpkin Pie Marshmallows from Home Cooking Memories
• Salted Caramel Apple Crisp Bars from Table for Seven
• Apple Cider Five Spice Caramels from girlichef
• Pumpkin Bread Pudding from Soni's Food
• Italian Apple Torta from La Bella Vita Cucina
• Chocolate Black Bean Cookies from Mama's Blissfull Bites
• Apple Fig and Pomegranate Crisp from Take a Bite Out of Boca
• Caramel Apple Sugar Cookie Pizza from Chocolate Moosey
• Apple Pie Turnovers from Basic and Delicious
• Pumpkin Bourbon Crumb Pie from Gotta Get Baked
• Camotes Enmielados (Mexican Candied Yams/Sweet Potatoes) from La Cocina de Leslie
• Maple Syrup Pumpkin Bars from What Smells So Good?
• Pear Almond Graham Cracker Tart from Vintage Kitchen Notes
• Walnut-Stuffed Baked Apples from Foxes Loves Lemons
• Buttery Bourbon Ice Cream from NinjaBaking
• Caramel Apples from Pies and Plots
• Funnel Cakes from The Texan New Yorker
• Pumpkin Chocolate Chip Oatmeal Cookies from In The Kitchen With KP
• {Gluten-Free} Pumpkin Swirl Pecan Crumb Cake from Cupcakes & Kale Chips
• Chocolate Pumpkin Swiss Roll Cake from Big Bear's Wife
• Hot Apple Pizza from Cindy's Recipes and Writings
• Savory & Sweet Coconut Cream Salted Caramel Apples from Sue's Nutrition Buzz

Tasty Drinks:

• Pumpkin Juice - Harry Potter Style from The Dinner-Mom
• The Best Wines for Fall Foods from ENOFYLZ Wine Blog