I decided to post this chili recipe for two reasons. 1. Winter winds have finally hit Delaware in full force and my fingers are numb. 2. It’s what I’m making for dinner today and I can’t wait to eat it.

INGREDIENTS:

2 (14.5 oz) cans diced tomatoes, not drained

2 (14.5 oz) cans kidney beans, drained (or pinto beans, or a combination of beans)

 1 lb lean ground beef

1 lb ground Italian sausage (or substitute all beef or all turkey Italian sausage)

1 large onion

3 stalks celery

1 green bell pepper

1 red bell pepper

1 medium zucchini

3 cloves garlic

1 TBS Worcestershire sauce

1 TBS chili powder

1 TBS dried oregano

2 tsp ground cumin

1 tsp dried basil

1 tsp cayenne pepper

1 tsp paprika

1 tsp white sugar

1 tsp salt (Kosher or sea salt is best)

1 tsp black pepper (fresh ground is best)

DIRECTIONS:

Chop onion, celery, peppers, and zucchini. Mince the garlic.

Cook the ground beef, ground sausage, onion, celery, zucchini, and peppers over medium high heat until the meats are evenly browned.

Add the rest of the ingredients and stir well. Cover and simmer over medium low heat for 30 minutes. Serve.

YIELD:

8-10 cups

NOTES:

If you have the time, feel free to simmer longer or once the meats are brown and the veggies are tender, throw it all in a slow cooker for the afternoon.

The splurge of spices makes this chili spectacular and allows for alterations. For example, I’m out of bell peppers, but I have a bag of frozen chopped chard, so I’ll throw that in instead. Voila!