Smoky Three-Bean Chili

      A chill in the air signals that it's time to get a big pot of chili going on the stove. The only problem is time. This solution from Pillsbury changes all that. Can't wait to give this chili a taste test. And don't forget to head over to the Pillsbury website for even more chili recipes.

 

Smoky Three-Been Chili

4 slices bacon, cut crosswise into 1/4-inch strips

1 lb ground beef
1 cup chopped onion (1 large)
3 tablespoons chili powder
1 teaspoon ground cumin
3 cans (15 oz each) beans (great northern, kidney, black and/or pinto), drained, rinsed
1 can (18 oz) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
2 cups Progresso® chicken broth (from 32-oz carton)

In 4-quart saucepan, cook bacon, beef and onion over medium-high heat, stirring frequently, until beef is brown and onion is soft; drain.

Stir in chili powder and cumin. Stir in beans, cooking sauce and broth. Heat to simmering, stirring occasionally. Reduce heat to low; cook about 15 minutes or until thickened.

Chili for Hot Dogs

Shhh. This is a secret recipe. Many years ago Andrews Sweet Shoppe made this chili and put it on their famous chili dogs. The old timers, like my Mother, still talk about going there for the chili dogs. Sadly, Andrews Sweet Shoppe is no more. They even closed the gift shop in December. But this recipe lives on. Thank you, Joyce, for giving it to my Mother before you died. It is still eaten and enjoyed by many.

Hot Dog Chili

1 1/2 lbs ground round beef
1 package Lipton Onion Soup mix
3 "shakes" Worcestershire Sauce
2 teaspoons chili powder
onion, finely chopped, as desired -- use as little or as much as you like
black pepper, as desired
salt, as desired

Mix beef with a little water and stir until soupy in a boiler, then brown. Stir in other items and simmer. You can make this chili as thick or thin as desired by cooking out the water or adding more. Mother prefers it thick. She says that's how it was served when she was a child.