Pauline's Chili

So, despite the fact that it's October, it's still a little too warm here in Dallas (94 today) to think too much about typical autumn fare like hearty stews and soups. However, when your spouse comes home and informs you about the office chili cook-off, you reach into the handy file for a tried and true recipe that you know you can count on. This is a straight-ahead ground beef chili that is really easy to make. Unfortunately, in this particular contest, it lost out in the judging to some kind of newfangled venison concoction...but not surprisingly the crock pot was scraped clean when lunch was over. Thanks to my grandmother's Tulsa friend Pauline for this family tradition. Hope you'll make it one of yours.

Pauline's Chili

2 T olive oil
2 medium onions, chopped
2 garlic cloves, minced3 lbs ground chuck
2 pieces bread ( I use Pepperidge Farm just because it's what Grandmother always had around.)
2 cans tomato sauce
1/4 to 3/4 cup chili powder (your favorite blend that includes cumin and garlic) to taste (Start with less and add more if you want more heat.)
2 cans kidney beans, drained.

Saute the onions and garlic for 2-3 minutes in olive oil. Add the ground chuck and brown completely. ( I use a metal spatula to chop the meat into small pieces as it browns.)

In a food processor or blender, blend together bread and tomato sauce and add to meat mixture. Stir in chili powder and kidney beans. Simmer for 1 hour.

I can't eat a bowl of this chili without Fritos and some grated cheese. You could also add chopped onion and even get exotic with sour cream or chopped cilantro.

Make sure and save your leftovers in fridge or freezer. It's even better after it's had a chance to sit a while.