Well, we’re in October! No doubt that summer is over now. Fall for us at Penney Lane now means fall ball. Ethan is playing baseball! My sweet boy with his too big baseball pants, spider man glove, and cheeky grin is on a baseball team. There was a time right after his autism diagnosis I wondered if he’d ever be able to do organized sports, but thanks to Miracle League, a special needs sports league for kids with challenges of all ages, he is doing it and loving it! Watching these wonderful kids really puts into perspective what “winning” is all about. Children with Down Syndrome, Autism of various levels, Muscular Dystrophy and other challenges brings into sharp focus what really matters when they win simply by taking the field. There are no over competitive mom and dads here. Every parent cheers for every kid. I couldn’t be prouder of all of them and my heart sings at the joy on Ethan’s face which you can see below. And obviously we needed sparkly #6 gear to support him. 🙂
Fall for me also means thick hearty chili. I have so many memories of high school football games where cold fingers were holding onto a hot bag of frito pie with chili (Walking tacos for some of you.). Chili is kind of like bacon for me. It’s wonderful by itself or you can put it on fries, baked potatoes, omelets, burgers. I sound kind of like Bubba in Forest Gump- shrimp tacos, shrimp gumbo, fried shrimp- but with chili. 🙂 I like mine stick to your ribs and spicy. Here’s this Texas gal’s recipe for chili.
1 lb ground meat
1/2 cup chopped onions
1 can mild Rotel well drained
2 8 oz cans of tomato sauce
4 oz water
1 teaspoon Chili Garlic Chalula
3 teaspoons chili powder
1 teaspoon cumin
1 teaspoon McCormick Southwest Seasoning
1 teaspoon ground Chipotle Chile
1 can Ranch Style Beans with jalapeno drained
1/2 teaspoon salt
In a Dutch oven, soup pot or large skillet brown the ground meat with the onions and Rotel and drain thoroughly.
Add the tomato sauce, water, Chalula, chili powder, cumin, and Southwest Seasoning,Chile.
Let simmer for 30-40 minutes.
Add Ranch style beans and salt to pot and stir to blend.
Continue simmering for another 10 minutes.
Serve hot with favorite condiments.
I like my chili a little spicy and this one is about an 8. You can turn down the heat by using regular Ranch Style Beans instead of the ones with jalapeno or using 2 teaspoons of chili powder instead of 3. It will still be delicious but with just a bit less kick.
This chili is thick and wonderful just by itself which is the way I ate it the first night I made it with just some crackers with the onions and cheese, but I also served it over rice the next night since we had left overs. It was just as good! You could also serve it as Frito pie because what kid or grown up doesn’t love frito pie during football season? I am loving all that fall brings- thick, hearty, and spicy chili and my boy playing fall ball.
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