We love chili at my house. I bake a small cornbread while the chili is bubbling and serve together, sometimes with honey butter. Yum. There are many varieties of chili, spawning the infamous chili cookoffs around the country. We prefer our chili mild, and I myself despise kidney beans so I use black beans instead, but some people like it hot, hot, hot! However you like it, you can adapt this recipe from the New York Times, date unknown. You could also put this in the crock pot and simmer all day for a delicious dinner on a cold day.

Chili (New York Times)

3 T butter

1 large onion, minced

2 cloves garlic, minced

1 lb chopped beef

3 c water

1 1/3 c canned tomato

1 green pepper minced

1/2 t celery seed

1/4 t cayenne

1 t cumin

1 small bay leaf

1 T chili powder

1/8 t basil

1 1/2 t salt

Saute onion & garlic in butter. Add meat & brown. Transfer to large saucepan & add remaining ingredients. Simmer uncovered until thick as desired, or about 2-3 hours. Add kidney beans just before serving.