Hunkering Down for Hanna

With Hanna headed squarely for the East Coast, we've decided to hunker down and stay inside all day. With the many outdoor adventures that come with summer weekends, I think it's the first time we've really hunkered in months. So in honor of the rainy day and the coming of fall, it's chili time. I like a chili that cooks almost all day but that can be left to simmer with little supervision after the initial prep work is done. The recipe below is so incredibly easy and works well in a crock pot or a dutch oven like this pretty azure blue one from Le Creuset via Williams Sonoma.

2 lbs. ground beef (I use 90% lean)
1 large onion, diced
28 oz. can diced tomatoes

16 oz. can tomato puree

16 oz. can kidney beans, undrained

4 oz. can diced green chilis

1 cup water

2 cloves garlic, minced

2 T mild chili powder

2 t salt

1 t pepper

2 t ground cumin

cheddar cheese to sprinkle on top

Brown the beef and onion in a skillet. Drain and place in your chili pot over high heat. Stir in the remaining ingredients and cook on high for 30 minutes. Cover and simmer 4 to 6 hours over low heat, stirring occasionally. The longer you have to let it simmer, the better the flavor becomes. Top with cheddar cheese and serve. This recipe goes well with with something sweet on the side like corn muffins. You'll have enough for 8 to 10 so this chili is perfect for football game (or tropical storm) watching parties. Happy hunkering!