Mom’s Chili

Today would be my Mother’s birthday. Every time I prepare something she used to make, I feel like I am honoring her a little. I had friends over for dinner the other night for chili and cornbread. Everybody loved it. One of my friends said it tasted like her Mother’s chili, too.

I love chili and make all sorts of variations, but I crave this simple version my Mother used to make. It was one of my favorite dishes when I was a kid. She’d often make cornbread to have with it.  I admit to spicing it up more now, often adding a good shot of hot sauce, but it is still the same dish I remember so fondly.

I always think about the book Rebecca by Daphne Du Maurier when I think about Mom’s chili. It was a really cold, rainy day, and I was stuck inside. I’d lost myself in the book and was totally engrossed when she called me to dinner. I think chili was about the only thing that would have pulled me away from that book.

Miss you Mom. Love you.

Mom’s Chili

1 large onion, chopped

Oil

3 lbs. coarsely ground beef

3 (28 oz.) cans crushed tomatoes – I used 3 quarts of home canned tomatoes

2 cans (about 15 oz.) kidney beans, rinsed and drained

1 T. minced garlic

¼- ½ c. chili powder, or more to suit your taste

2 t. cumin

½ t. cinnamon

Salt and pepper to taste

Hot pepper sauce to taste

In Dutch oven or soup pot sauté onion in oil until tender. Add meat and cook until no pink is visible. Drain off excess fat. Add tomatoes, beans, garlic and chili powder to taste, cumin and cinnamon. Cover and simmer over low heat until flavors blend, at least 30 minutes. Longer cooking is even better. I often transfer the chili to the crock pot for a couple of hours. Adjust seasonings and serve. Serves 4-6.

Can be eaten as is- or top with shredded cheese or a dollop of sour cream.

Sweet Potato and Herb Biscuits

These biscuits are a favorite of mine. They also make a nice dish to serve at Thanksgiving. I like sweet potatoes cooked any number of ways. Steamed, roasted, mashed. In this biscuit recipe, raw sweet potatoes are grated and added to the dough, along with some herbs. The biscuits come out tender, with great flavor and texture. They go well with any number of dishes. I enjoy them with a bit of butter, warm from the oven.  When you mix the dough, don’t be worried if it seems too dry. It takes a little bit of kneading to get the moisture out of the potatoes. The extra effort is worth it.

I cut them into triangles, but you can also just form the dough into a log shape. Then, slice the dough for round biscuits. They taste wonderful, no matter the shape.

 Sweet Potato and Herb Biscuits

2 1/4 c. flour

1 T. baking powder

1/2 t. grated lemon peel

1/4 t. each baking soda, dried basil and dried thyme

1 egg, beaten

1 1/2 c. shredded sweet potato, about 1 large

1/2 c. fine chopped green onions

1/2 c. sour cream

2T. butter, melted or olive oil

Stir together dry ingredients in large bowl and set aside. Combine remaining ingredients and add to flour mixture mixing until just blended. Turn onto lightly floured surface and knead a few times until dough just stays together. Dough will look too dry- but it will come together after you knead it. Press into an 8-inch square and cut into four squares.* Cross cut each square into four triangles. Place on greased baking sheet and bake in a preheated 425 degree oven for 20 minutes. Makes 16.

* I press the dough into a lightly floured 8×8-inch baking pan and then flip it out onto the work surface, before cutting. That way you’ll get nice, even edges.