When It's Chilly Outside, It's Chili Inside

The prairie has not be alone in the cold cold of January 2010. With temperatures in the single digits and wind chills even colder, warm and comforting food is the order of the day.

We love chili. Husband Jim says there isn't a chili he doesn't like! But he especially likes my chili.

It's good made early in the day and allowed to sit and meld the flavors. It's even better the following day for lunch and even better the day after. Even though it is just the two of us, whenever I make chili, I always make a large "vat" of it! Baby, when it's chilly outside, there is nothing better than chili inside!

The chili is a simple recipe. At times, over the years, I've tried others but felt them too complicated and not that much better than just plain old chili. For every two pounds of hamburger, I dice an onion and a clove or two of garlic (depending on how big they are), and brown the onion, garlic and hamburger together. Once brown, I drain off some of the fat, add a can of tomatoes (diced, crushed, whole (which I break up with my fingers) -- it doesn't really matter -- they even make a can of tomatoes for chili), a package of Williams Chili Seasoning, and a can or two of chili beans. Let simmer for a while and then serve piping hot in deep bowls with plenty of saltines. Husband Jim likes his with chopped onion, shredded cheese and a few jalapeno slices. I'm more of a purist -- a big squirt of ketchup only.