This winter has been pretty tough, weather-wise. I'm thinking about making my "Beanless Chili" tomorrow. I began making this recipe because my wife doesn't like kidney beans, and it is now a family favorite.
In the recipe I season the tomatoes, ground meat, onions and mushrooms when they are being cooked individually with a little salt and pepper. The key is "little", or just enough to allow the flavor to be released. When they are all combined, then one final tasting will tell you if you need to add any more salt & pepper.
Also, the ground meat that I prefer is usually one pound of ground chuck (80% lean/20% fat) and one pound ground round (85% lean/15% fat).
Occasionally, I will add a half can of beer. I usually do this if I feel that the chili needs a little liquid while cooking. Sometime it does and sometimes it doesn't. It tastes good either way.
To make 4 servings instead of 8, just incorporate half the ingredients.
One final note: While the chili is delicious (a quote from my wife) when it is first served, it seems to taste even better the next day reheated.
I was wondering if anyone else would be willing to share some cold weather comfort food recipe?