Chili - Great meal on a cold day!

Having lived in several places throughout the U.S. - southwest, Midwest, mid-Atlantic, northeast, etc., I found out that chili means different things to people in each area. This wikipedia article is interesting (and yes, I know wikipedia isn't necessarily an accurate resource, but this is just for fun): http://en.wikipedia.org/wiki/Chili_con_carne.

In the southwest, some colleagues and I had a discussion about the types of chili we grew up eating. I didn't realize at that point that 'chili' could be green - from green chili peppers. Contrary to my belief, green chili peppers can be tasty and hot if you eat the real thing and not the canned version found in the grocery store.

While I have not tried the New Mexico green chili, I have sampled Texas Chili (no beans, just meat), Cincinnati chili (Cinnamon spice is the key ingredient), white bean chicken chili, and my family's chili with ground beef,beans, onions, green pepper, etc. Yes, we like a chunky chili that is served as a stew and maybe topped with cheese, sour cream, oyster crackers and/or green onions.

So, since the weather has cooled off, I made my family's version chili and we served it over spaghetti noodles to mix it up a little bit.

Go Blue Mom's Chili Recipe
1.25 lbs ground beef (90% lean)
1 big can Bush's chili beans with liquid (flavored pinto beans)
1 28 oz. can crushed tomatoes with liquid
1 15 oz. can Rotel tomatoes with green chili's with liquid
1 -2 sweet onion(s)
1 green pepper
1 T celery seed (I forgot to buy the celery, but you could use it)
3 cloves garlic
1 packet McCormick chili seasoning
6 laps Worcestershire sauce
3 dashes hot sauce
20 grinds ground black pepper
kosher salt
1 T olive oil
1 t honey (add as needed)
1 T lemon juice (optional: add a little lemon zest)
1 T ground cumin (add as needed after this)
1 T chili powder (add as needed after this)

Heat a skillet and brown the ground beef. Drain the beef and set aside.

Roughly chop the onion, green pepper, and celery (if using). Mince the garlic. In the chili pot, saute the green peppers and celery seed (or real celery if substituting) for five minutes in olive oil before adding the onion. Saute peppers and onion for 3 more minutes. Add the minced garlic and saute for a minute or minute and a half.

Add the ground beef, crushed tomatoes, Rotel, and beans and bring to a simmer. Stir chili and add the Worcestershire sauce, pepper, honey, lemon juice, McCormick's chili seasoning, hot sauce, cumin, chili powder, and salt (if needed). Turn the burner to low and let simmer for 30 minutes to six hours.

Serve in bowls as a stew, serve over noodles, or serve over rice. Potential toppings: red onion, green onion, cheddar cheese, sour cream, or oyster crackers.

Enjoy!!