Fall is my favorite season. I love the cooler weather, the new clothes, the beautiful colors and the warm yummy comfort foods. Especially chili.

For the past 20 years I’ve been making the same chili, and it wasn’t too exciting. So I decided to branch out and try a new recipe.

This one is from the gals at They have a new cookbook, “Savoring the Seasons with Our Best Bites.”

If you haven’t gotten their new book, then, you must go out and get it today. It’s fabulous and broken down into seasons. Their autumn section is right up my alley. Lots of  yummy comfort foods.


Lightly adapted from Our Best Bites


1 pound ground beef

1 medium onion, chopped

1 green pepper, chopped

2 cloves of garlic, chopped

1 can of dark kidney beans, drained

1 can of diced tomatoes, undrained

1 can of beef broth

1 tbsp chili powder

1/2 tsp Italian seasoning

salt and pepper, to taste

1/4 to 1/8 tsp of cayenne pepper

cheddar cheese, sour cream and more onions to garnish


1. In my enameled cast iron pan I browned the ground beef and then added the onion, pepper and garlic and cooked until

onions are translucent.

2. Add the beans, tomatoes, tomato sauce, beef broth, the chili powder, Italian seasoning and the cayenne pepper.

3. Combine well and bring to a boil. Then let simmer. I let it simmer for an hour, but you can do anywhere from 20 to 30 minutes if you are in a hurry.

4. Serve up and garnish with the cheese, sour cream and onions.










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