The colder weather always signals, for me, that it's time to start making chili. I've always been a fan of chili. My family used to make it and then put cooked rotini pasta on top. It is so good!
For the longest time, I grew up with sort of spicy chili, which I liked (especially with the pasta on top!) but then my mom got a recipe from someone for a sweet chili. You heard that right: sweet chili. It's made with sugar. Oh yeah.
Some advice: this is not something that you can whip up real quick after coming home from work at 6:00 (or 7:00, in my case). It takes three hours to cook and THEN you have to cook it some more to let the water evaporate. (You'll understand when you read the directions.) Give yourself plenty of time to make this. It's a good Sunday dinner.
Are you ready for it?
Ron's Sweet Chili
1 pound ground beef
1 14-ounce can tomato puree (Hunt's is gluten-free)
1 15-ounce can kidney beans (Rienzi is gluten-free and says it right on the can)
1 tbsp sugar
1. Brown beef and drain. Place in pot/dutch oven.
2. Put other ingredients in the pot/dutch oven. Sprinkle chili powder on top.
3. Fill pot with water. Cook on medium heat for three hours. Keep refilling with water. When ready to serve, cook all the way down.
Sorry, no pictures. We were so hungry, we ate without taking a picture first.
In other news, I'm participating in National Novel Writing Month (aka NanoWriMo) after a two-year hiatus. My current word count is 8,839 words. I need 50,000 by the end of this month to "win". I can do it! Anyone else participating?