Chili time

(EDIT: for the record, I had my Chili blog post planned waaay before today's Yahoo feature on Lamb Chili. So they're the copycats, not me.)

Hm. Weather Channel says today's High is 26. It's snowing a couple times a week now, and the days keep getting darker for about another month.

It's way past time to post some Chili recipes.

Joey's Chili - very, very spicy
2 # ground beef
large can of your favorite salsa, the spicier, the better.
Brown ground beef, drain. Return to pot, add salsa, simmer for 30 minutes.

Everyday Chili - mild
1 # ground beef
1 medium onion, diced
1 28-oz can stewed tomatoes, with salt
1 16 ounce can beans
1 packet pre-measured "mild" chili seasoning from the grocery store.
1 can beer (optional)
brown beef and onion together. Drain. Return to pot, add chili seasoning, beans, tomatoes, and about half the beer. Drink the other half. Simmer for about a half an hour.

Savory Chili - mild to medium. This is my favorite chili, adapted from an old cookbook recipe.
2 pounds ground beef
1 pound bulk Italian sausage - NOT breakfast sausage
2 cups shallots, chopped
2 cloves garlic, minced
2 Tablespoons Chili powder1 tablespoon oregano
1 tablespoon cumin
4 cups canned beef stock
1 small can tomato paste
1 small can tomatoes
cayenne pepper to taste

Brown beef and sausage with garlic and shallots. Drain, then return to pot. Add spices, and tomato paste, and stir for a few minutes to let the spices get fragrant and to let the tomato paste brown a bit. Add the beef stock and tomatoes. Simmer for at least a half hour.