Fall is always a busy season for me. Usually, school is ramping up and the hot weather has disappeared, leaving me with more energy to get out and be active. Plus the hockey season starts in October, and that keeps me busy until June.
As the outside temperature cools, we start making hotter dishes to keep us warm. But because the fall is so busy, we don’t always have the time to have some sort of comfort food simmering on the stove all day.
This chili recipe can be ready in half an hour, and tastes almost as good as its slow-cooker counterpart.
So you start, as always, with an onion and some garlic. I of course use garlic-in-a-jar, but you can use whatever you like.
This is where I like to use the new love of my life, the Onion Goggles. I’ve tried knives dipped in lemon juice, and cutting onions next to an open flame, but these work wayyyyy better.
Our hot sauce came from my brother’s wedding. It’s pretty good.
Next you can add in your beans. White beans, black beans, kidney beans, it really doesn’t matter (well, perhaps not broad beans). They can come from a can or a bag, but make sure they’re cooked before you chuck them in. This is a bean medley my mother cooked up a while ago and froze.