Chili for a chilly day

 I can’t believe that it’s the middle of January already… feels like Christmas was just last week! Much as I adore the holidays, and as sad as I am to take down the Christmas decor, there is something so satisfying about it. After a month or so of having your home having so much extra color and decoration, it’s something of a relief to have the visual calm and space back. For post-Christmas winter, I pack away anything specifically Christmas — anything red, glittery, or that has Christmas sayings on it, but keep out plain greenery, pinecones, white candles, and blankets. Still cozy, but neutral and simpler, inviting us to rest and relax. 

Maybe that’s why winter is my favorite season; it’s a season where we can slow down and enjoy being cozy. Here in Florida, the weather is really mild, and unless we’re having a cold snap, we can be outside in comfort. 

Well, this weekend, we’re having a nice cold snap, so it’s a perfect time to make chili and cornbread. Super easy, delicious, economical, and just a perfect winter dish.

Chili ingredients:

Ground beef, 1 pound

Chili beans, 1 can, NOT drained (either mild or spicy)

Rotel tomatoes and chilis, 1 can

Diced onion

Salt, to taste

Pepper, to taste

Garlic, to taste

Cumin, to taste

Cinnamon, to taste

Cayenne pepper, to taste

Cheddar cheese, freshly shredded (not the pre-shredded bagged stuff)

Sour cream (full fat, or don’t even bother)

Directions:

In a medium to large pot, brown the ground beef, then add other ingredients (leave out some of the chopped onion to put on later). Bring to a boil and then back down to a simmer and let simmer for 30 minutes. Taste for seasoning. When serving, top with some of the (raw) onion, shredded cheese, and sour cream if desired. 

This is a very customizable dish — feel free to add or delete whatever spices you want. You can control the heat level by using either mild or spicy chili beans and adjusting the amount of cayenne. I like a little heat but not too much, so I either use mild chili beans and add about 1/2 teaspoon of cayenne, or use spicy chili beans and omit the cayenne. Also keep in mind when adding salt that cheese is salty. 

The cornbread was from a mix: Martha White mix, plus 1/2 a cup of milk, and one pre-beaten egg. Mix till smooth, and place batter in a loaf pan or hot cast iron skillet. Bake in a preheated 400 F oven for 17-22 minutes. 

Hope you give this a try. Here in Florida we don't get many actual cold days, so it was a great excuse!