Mom's Chili

Fall is my favorite time of year and so it is no surprise that I enjoy celebrating the beauty of this season with family and friends.  We decorate our front porch steps with pumpkins in different sizes and shapes, add gold, orange and red mums along with green cabbages and purple kale.  Hung on our front two doors, we added colorful wreaths filled with flowers, twigs and leaves to welcome guests to dinner in our home.

As the weather begins to cool down, there's one recipe we all enjoy and it's a  giant pot of Mom's Chili.  Serve this recipe with a salad and a great big slice of buttermilk cornbread and you have a hearty meal. This recipe is easily doubled or tripled for a large gathering.  You may also want to make ahead as it freezes well.

1 pound ground beef
1 large onion, chopped
1 green pepper, chopped
1 pound can crushed tomatoes
1 (8 ounce) can tomato sauce
2  (1 pound) cans kidney beans
1 teaspoon salt
2 teaspoons chili powder
1 bay leaf (optional)

Saute ground beef and onion until tender, then add the green pepper.  Add tomatoes, tomato sauce, kidney beans, salt, chili powder and bay leaf.  Simmer one hour and serve.  Delicious with shredded cheddar cheese, a dollop of sour cream and chopped green onions to garnish.

This recipe serves 4