Fall is the time when I try to get the house in order for the colder weather. After a good cleaning, (mostly to make up for the times I skipped cleaning something this summer) I put out my fall décor; a wreath on the door, pumpkins on the table, and the fall welcome flag. I find the basket with scarves, gloves, hats and dog jackets. Clear out the entry way of shoes and summer clutter to make room for the winter clutter. I add blankets to the couch. Switch out my summer clothes with jackets and sweaters. Remake the bed with a warm comforter and get Betsy’s fluffy winter bed out. I tidy up outside, storing the outdoor umbrellas, chairs, hoses and anything else that would not do well in the cold. When I lived in the Midwest, I always added a snow kit to my car in case of emergency and changed into snow tires each fall. I am glad that’s not as much of a concern in Salem.
One thing I always do is go through my pantry and spice shelf. I get rid of anything I haven’t used in a year or is out of date. I try to cook out of my pantry and the freezer for a few weeks to make sure nothing goes out of date or gets wasted. This lets me make a list of what I need to restock for more cooking in the fall and winter. I stock up on pantry ingredients for chili, soups, and casseroles. I stock the freezer with frozen vegetables, and meats so I don’t have to go out in bad weather or after dark. After going to work in the dark and getting home in the dark, the last thing I want to do is go to the grocery store.
Some one asked me what the first thing I cook in the fall is and I had to think about it. I decided that I always cook a pot of chili on the first cool day in fall. My chili uses pantry ingredients and changes from time to time. One time I will use black beans instead of kidney beans, the next I’ll use Rotel tomatoes and chilis, the next I’ll use plain tomatoes. I grew up eating peanut butter sandwiches dipped in my chili, smooth peanut butter on toasted white bread. The gloppiness of the peanut butter contrasts with the spicy chili and the toasted bread just soaks up the right amount of soup. Some of my friends grew up eating chili with cinnamon rolls and the combination of sweet and savory is pretty perfect. Of course, white crackers or cornbread are other options. Some chili recipes even add peanut butter or cinnamon to the pot.
Beef Chili
Ingredients
1 medium yellow onion, diced
3 cloves garlic, minced
2 (about 15-ounce) cans kidney beans, rinsed and drained
2 tablespoons olive oil
3 tablespoons tomato paste
2 pounds ground beef, preferably 80 to 85% lean
2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon unsweetened cocoa powder
2 teaspoons dried oregano
1 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1 (28-ounce) can fire-roasted crushed tomatoes
1 (14.5-ounce) can low-sodium beef or chicken broth (scant 2 cups)
1 teaspoon apple cider vinegar
Instructions
Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add 3 tablespoons tomato paste and stir to coat the onions. Cook, stirring occasionally until darkened in color, 2 to 3 minutes. Add 2 pounds ground beef, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Add 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon unsweetened cocoa powder, 2 teaspoons dried oregano, 1 teaspoon paprika, and 1/4 teaspoon cayenne pepper if using. Stir to coat the meat and cook for 1 minute more. Add the beans, 1 can fire-roasted crushed tomatoes, and 1 can low-sodium beef or chicken broth, and stir to combine. Bring to a boil. Reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, until the flavors meld and the mixture is slightly thickened, 30 to 40 minutes. Remove the pot from the heat. Add 1 teaspoon apple cider vinegar and stir to combine. Taste and season with more kosher salt as needed. Ladle into bowls and serve with toppings, a peanut butter sandwich, or a cinnamon roll.
