#79 – Autumn Chili

#79 – Autumn Chili

This is Recipe Roundup, episode 79. As soon as the equinox came last Wednesday, I made a list of fall foods I wanted to make sure I made during this awesome season.  One of them I was able to fulfill right away – Chili! 


If you are looking to feed a large group of people as the weather gets crisper, I highly recommend a meat and bean chili. It’s relatively easy to make and only get’s better as you save it and the flavors mix together. For that reason, I do suggest making chili the night before a gathering! If you don’t have the time, it will still be good freshly stewed. 


The amount of ingredients I give here is good for at least 10 servings. It’s very easily multiplied and customized to your tastes


2 lbs of ground beef

1 tbs + of ground cumin

1 tbs + of ground chili powder

1 tbs + of black pepper

Dash of cinnamon

1 onion chopped

1 large can of diced tomatoes

1 large can of crushed tomatoes

1 large bell pepper

1 jalapeno pepper

6 cloves of garlic, pressed 

1 can of kidney beans

1 can of black beans

1 can of chickpeas

1 can of white chili beans

2 cobs of corn or ½ cup to a cup of frozen corn

Salt to taste. 

  1. In a large pot, brown the ground beef on high heat. Actually let the meat brown, not just get cooked. 
  2. While stirring the beef every so often, slice the bell pepper and jalapeno pepper in half, massage with olive oil and place on a baking sheet skin side up under the oven broiler and watch carefully. 
  3. Add spices, garlic, and onion to the beef when it is almost completely browned and continue to stir. 
  4. Removed the peppers from the oven when about 70% of their skin have browned and blistered. Let cool and then chop and add to the cooking meat. 
  5. Empty both cans of tomatoes into the pot and allow to cook. Check the spicing and add more if needed. 
  6. Drain and add all of the cans of beans. Allow the chili to simmer for 10 minutes and then taste to decide if you need more spices or salt. 
  7. Bring to low and allow to cook for another 30 minutes, stirring often to avoid burning the bottom. 

Serve with sour cream, cheese, and corn bread! 


All of my Recipes can be found online at Allegheny Mountain Radio DOT ORG. You can share your own recipes with the show by sending them to sage@amrmail.org. For REcipe Roundup this is Sage Tanguay


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