Wish I had time for just one more bowl of chili.
- the dying words of Kit Carson
Everywhere I turn, I am hit with signs of Fall - an increase in the number of amber and saffron-hued leaves in our yard and on our sidewalk, being able to open the windows and smell the scent of burning leaf piles, the need for a long-sleeved shirt on the evening walk with the dogs.
More importantly, I am hit with the urge for chili - spicy and sweet, studded with tender ground beef and delicate beans that practically dissolve on the tongue.
This chili recipe is a breeze to make - and while I've listed the spices and ingredients I toss in the pot, I couldn't begin to cite quantities, as this is something I do by memory, taste, and an innate knowledge of how I've adapted it through the years. I have always preferred chili with a hint of sweet spice from nutmeg and a cinnamon/sugar blend, ever since I had it that way at a friend's house when I was 9 years old. Pork & beans may also seem an unlikely candidate for chili, but they also add a salty sweetness that's just barely detectable.
Sweet & Spicy Chili2 lbs. Ground Beef, browned and drained
28 oz. can of tomato sauce
16 oz. can of pork & beans
1/2 cup beer (I use a Pale Ale)
(Bowls can be found here.)Welcome, Fall. I've been waiting for you.