Old-fashioned chili – warm taste of summer on a chilly night

On cold nights, I crave something warm, a little spicy and spiked with memories. Namely, I want my grandmother’s chili and beans.

I watched Mom (what everybody in our extended family called my grandmother) make this chili from scratch many times before I finally coaxed from her the recipe. Then, I committed it to memory.

I make my version with home-grown tomatoes and tomato sauce, preserved in my freezer, and dried pintos, cooked in the InstantPot. (Winter is dried bean season, after all.)

Canned tomatoes or beans may be substituted. (Use the 15-ounce size of each.) But home-grown tomatoes (even frozen) remind me of summer’s delicious bounty.

Chili isn’t just for dinner (or lunch). Leftover chili makes a wonderful and hearty omelet.

Mom’s chili and beans

Makes 4 large servings

Ingredients:

1 pound ground beef

1 large yellow onion, chopped

2 cloves garlic, minced

2 tablespoons flour

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon red chili flakes

Salt to taste (about 2 teaspoons)

2 cups whole tomatoes with juice

1 cup tomato sauce

2 cups cooked pinto beans with ½ cup cooking liquid

Additional water as needed

Grated cheese (optional)

Chopped onions (optional)

Instructions:

In a large heavy pot over medium heat, brown the ground beef. As it cooks, add chopped onion and minced garlic and let them soften in the meat’s juices. Once the meat is cooked and the onions are soft, pour off any excess fat.

Add flour, chili powder, cumin, chili flakes and salt to meat-onion mixture; stir until combined.

Add tomatoes with juice, tomato sauce and beans with liquid. Stir well.

Raise heat and bring mixture to a boil. Cover pot and reduce heat. While stirring occasionally to prevent sticking, let mixture simmer until flavors are well combined, at least 30 to 45 minutes. Add water as needed so chili doesn’t get too thick. Adjust seasoning.

Serve hot, topped with grated cheese and chopped onions if desired.