I made this chili the other evening using only the experience of making chili for roughly 58 years. So, did I need a recipe to follow? No, I did not. So, why am I giving you this recipe? You probably already have the perfect chili recipe. But in case you don’t or haven’t been cooking all that long, you might just need a great recipe for chili. Because a great chili recipe is something every cook should have at their disposal. Chili is simply one of those dishes that is loved by people of all ages. And really, is there anything better to eat when it’s cold, dark, and dreary outside? Of course not! Add a chunk of cornbread spread with lots of soft butter and honey to accompany the chili, and you have a meal fit for a king.

So, what’s so special about this chili you might ask? Actually, there is nothing exceptional or unique about this dish, except it’s darned delicious. And easy to prepare. And warms up beautifully. And is the perfect comfort food.

So, if you live in a temperate environment where the sun shines every day, the temperature never goes under 70-degrees, and you don’t even own a heavy jacket, you absolutely do not need this recipe in your life. But for the rest of us who can and usually do complain about cold and rainy weather especially in winter, if not this recipe, you should have at least one good chili recipe at hand.

Well, that’s it for today. I am having trouble with my site. I keep getting an error message that says I’m using an outdated version of PHP. (Whatever the heck that means.) Anyway, I’m trying to get it fixed, but for someone like myself who can barely remember to plug in my cellphone daily, having technical problems on my site is tantamount to asking me to replace the engine in our Prius! But keep trying I must. (Any good thoughts sent my way very much appreciated.)

If you have favorite recipes on this site, I advise you to print them out ASAP. Who knows when I might just blow up the whole site!

Peace and love to all.  

1 T. extra virgin olive oil

1 lb. lean ground beef

1 onion, chopped

1 c. chopped celery

3 lg. garlic cloves, finely minced

¼ c. chopped fresh parsley

1 (28-oz.) can diced tomatoes (preferably Italian)

1 (15-oz.) can/box tomato sauce (preferably Italian)

1 (15 to 20-oz.) can black beans (rinsed and drained) (I use Cento brand)

1 can black olives, drained and sliced

1 (4-oz.) can diced green chilies (I prefer Hatch diced chilies)

3 T. chili powder

1 T. oregano (I like Mexican oregano)

1 tsp. paprika

dash ground cloves

½ tsp. seasoned salt

freshly ground black pepper

Warm the olive oil in a large heavy covered pan or Dutch oven. Add the ground beef, onion, and celery. Cook until the ground beef is nicely browned. Add the garlic and fresh parsley and cook for 1 minute.

Add the diced tomatoes, tomato sauce, black beans, black olives, diced green chilies, chili powder, oregano, paprika, ground cloves, seasoned salt, and pepper.

Bring to a boil, reduce heat, cover, and simmer for an hour. Taste and adjust seasoning just before serving.

Great topped with grated sharp cheddar cheese and sour cream. (Corn bread on the side is nice too.)