Chili: not just a dish for the winter

Cooler weather is the perfect setting to cozy up with a warm bowl of chili, but it is a delicious comfort food in the summer, too.

Chili can be a great way to get almost all of the food groups in one recipe. Depending on the recipe, it can be spicy or mild. If you make your own spice blend, you can control the amount of sodium, as well as the spice level.

To make you own blend, try this: Combine 1/3 cup chili powder, 3 tablespoons of paprika, 3 tablespoons of ground cumin, 1 tablespoon of oregano, 1 tablespoon black pepper.

To spice it up a bit, you can add 1 teaspoon of cayenne pepper.

Mix all the ingredients and store in an air-tight container. You can use this blend for tacos, too. Use 2 tablespoons of the blend for every ½ pound of ground beef or turkey.

To make the chili, brown ½ pound of ground beef or turkey and drain any fat. Soften one medium chopped onion in the pot you used to cook the meat. When the onions are translucent, add the meat back into the pot.

Add a 28 oz can of diced tomatoes with their juice. Next rinse and drain a 14 ounce can of light red kidney beans, a 14 ounce can of dark red kidney beans, and some chopped bell pepper (I like to use a mix of red, yellow, and green).

Add them to the pot with the meat and tomatoes. Stir to combine. Add 2 tablespoons of the spice blend. At this point, you can add a little salt if it is necessary for your taste.

Bring the mixture to a boil, and simmer for ten to fifteen minutes, stirring occasionally.

For a thicker chili, I use a full pound of lean ground beef.

When I serve the chili, I add a dollop of plain Greek yogurt or light sour cream on top of each bowl. I like to have a small salad with leafy greens and blueberries or chopped apples. A piece of crusty, whole grain bread on the side is an excellent accompaniment.

Experiment by adding different vegetables. Summer is a great time to purchase local produce at the best prices of the year. For a chili that eats like a soup, double the tomatoes.

Try making a large batch in a slow cooker, just be sure to brown the ground meat before you add it. I like to cook a large batch on the weekend, and freeze individual portions for a quick meal any day of the week

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