For me, chili is the official meal of the fall. It’s hearty and warm and the smell of it cooking on the stove just makes me happy. I make almost the same chili recipe that I had growing up, except the main differences are now I add some celery (because I love the flavor it brings) and beef stock (instead of not draining my beans). It still brings me back to the fall and winter in Florida and one of my favorite meals my mom would make for our family.
1 1/3 lbs ground beef
1 large sweet onion, diced
2 stalks celery, diced
1 tbsp minced garlic
2 26-oz boxes of diced tomatoes
3 14-oz cans kidney beans, drained
1 cup beef broth
3 tbsp chili powder
1 tsp sugar
3/4 tsp pepper
Top with saltines and shredded cheese
1.) In a large soup pot over medium-high heat, add ground beef, onion, celery and garlic and cook until meat is brown. Use a spatula to break apart the meat as it cooks. Drain any excess fat.
2.) Add diced tomatoes, kidney beans, beef broth, chili powder, sugar and pepper and bring to a boil. Reduce heat to medium-low, cover and simmer for 45 minutes to an hour, stirring occasionally.
3.) Serve with crumbled saltines and shredded cheese and enjoy!