Le Creuset Chili-time!

When I learned there was a Frost advisory for tonight, I knew what I had to do...

Put my beautiful semi-new Le Creuset dutch oven to work on a rich, hearty chili!

2 pounds of chuck roast, Garlic, onion, celery, beef stock, diced

tomatoes, tomato sauce, beans and a couple of Spices is all it takes!

Cook celery and chopped White onion in olive

oil with garlic until soft. About eight minutes...

Add a bit of fresh cracked Pepper, stir and transfer to a bowl

Add chuck roast cut into bite-size pieces back into the pot and brown on all sides 

Rinse and drain your beans. I use kidney and black beans in my

chili. Add garlic, celery and onion back with the browned beef

By the way... This is also the beginning of a terrific stew or beef-veg soup!

But it's Chili we're going for this frosty-Autumn weekend!

Add can of tomato sauce, beans and diced tomatoes to the pot...

 Finish with 4 cups of beef broth and enough cumin and Chili powder

to suit you. I use just under a tablespoon of each. If you're able to

stand the heat, this is where Tabasco might enter the picture...

However, Mr. Tabasco doesn't live in this kitchen!

That's it! Cover and simmer for as little as thirty minutes or as long as three hours

Since this is Saturday's dinner, we're going the
distance on time. For a taste, check back tomorrow!