It’s finally fall, and it’s time for the goodness of chili

Published 12:00 am Wednesday, November 9, 2016

When the fall weather puts that little nip in the air, there is nothing better than warming up with a hot bowl of chili.

There are many recipes you can use to make chili and trying them all is the fun part. These recipes are sure to warm you up during the cool weather.


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Vegetable cooking spray

2 pounds’ lean ground round

2 15-ounce cans salt-free red kidney beans

1 ½ cups chopped onion

1 ½ cups chopped green pepper

¾ cup chopped celery

3 garlic cloves minced

1 15-ounce can salt free tomatoes

1 6-ounce can tomato paste

2 tablespoons chili powder

¼ teaspoon salt

1 teaspoon black pepper, or to taste

Coat the bottom of a large skillet or heavy saucepan with cooking spray. Heat it to medium or medium high. Crumble meat into skillet and cook until it is brown and crumbly, stirring as it cooks. Spoon meat into a strainer to drain excess fat. Return meat to skillet. Drain the beans through a strainer and rinse under tap water. Add beans and remaining ingredients to skillet. Stir until evenly mixed. Cover and reduce heat. Simmer 1 ½ to 2 hours until flavors have blended and mixture has reached the desired thickness. Stir to prevent sticking.
Venison Chili


2 to 3 pounds cooked venison, cubed or ground

2 tablespoons oil or fat

1 cup meat stock or water

2 ½ teaspoons salt

¾ teaspoon chili powder

Pinch of basil

Pinch of oregano

1 tablespoon tarragon vinegar

1 small can mushrooms

¼ small can pimento peppers

3 onions, chopped

1 to 2 tablespoons flour

1 32-ounce can red kidney beans

Brown meat in hot oil. Add all other ingredients except flour and beans. Simmer one hour. Thicken with flour. More water may be added if needed. Add kidney beans. Cook 30 minutes more to blend flavors.
Mexican Cornbread


1 cup cornmeal

½ teaspoon baking soda

¼ teaspoon salt

1 egg

3 tablespoons vegetable oil

1 small onion, chopped finely

¾ cup nonfat buttermilk

1 cup cream corn

1 pod jalapeno pepper, chopped

¼ cup chopped green pepper

¼ cup chopped pimento

1 cup grated sharp cheddar cheese

Vegetable cooking spray.

Combine cornmeal, soda and salt in a large bowl. Combine egg, oil and buttermilk and beat until well blended. Add buttermilk mixture to cornmeal mixture and stir. Add jalapeno pepper, pimento and green pepper. Stir. Add grated cheese and stir. Pour into a 9-inch square baking pan or skillet that has been coated with cooking spray. Bake at 400 degrees F for 30 to 40 minutes.