CRUEL WEATHER, WARM CHILI!

Floridians can agree on one thing: we hate cold weather!  I know compared to what people up North and in the Midwest are going through, our "cold" weather is nothing.  But when you're used to 70 degree weather in the winter, you tend to get a little cranky when it gets down to the 20's and 30's.  The best part of our five "real" days of winter is a good bowl of warm anything - chicken or tomato soup, beef stew or dumplings. 

My favorite is a big bowl of hearty chili and brown rice.  I promised to share my skillet chili with you a couple of months ago, so here goes...

It's a really easy recipe.  Start by browning the ground beef adding the onion, bellpepper and salt and pepper.  Once the meat is cooked fully, add a pack of McCormick Chili Seasoning Mix.  I prefer mild or hot.

Add 1 can of Del Monte Zesty Chili Sytle Tomatoes (Hunt's Fire Roasted Tomatoes also work).  Allow to the tomatoes to cook on medium heat, stirring continuously for a minute or two.

I must be honest with you here.  I use pinto beans in my chili. Without looking, I opened a can of red beans by mistake.  I didn't realize it until they were in the pot.  But that's OK they worked just fine.  So this should be 2 cans of pinto beans or kidney beans - if you like them.

Stir all the ingredients.  The starchy liquid from the beans will help to give the mixture a good chili thickness, but since the beans will need to cook a few minutes, and it could  cause the chili to cook too fast and dry out; I add a little chicken broth (1/2 cup) to loosen the mixture.  Simmer for 10 minutes.

Voila!  Serve alone with shredded cheese of your choice and sour cream.  Or all of the above over brown rice.  Delicious!