It's a long, three-day weekend in observation of Labor Day.
I've been busy anyway, running errands and doing laundry. I took a little time out
for the sunday paper, but then had to start dinner. Tonight it's chili.

As I've gotten older I've been trying to modify my recipe a bit to adapt to my
changing taste. I've taken to cutting back a bit on the hot stuff and the salt.
For those of you brave enough, here's the original recipe:

Ingredients:

4 cloves garlic, crushed (more if you like)
1 large onion
1 lb. ground beef
1 tablespoon chili powder/cayenne powder
1 1/2 teaspoon cumin seed
1/2 tablespoon oregano
1 can kidney beans (optional)
1 can cut tomatoes
1/2 cup water
sugar and salt to taste (1/2 tablespoon of each)

Instructions:
Brown meat in large skillet.
In a large pot, add canned tomatoes and canned beans with fluid,
along with onion, garlic and seasonings. Add browned meat.
Add water to cover, plus a little more for evaporation.
Simmer 1 1/2 to 2 hours on low heat.
Serve with fresh sourdough bread.

Again, I cut back a bit on the salt and cayenne these days. Also, this is easily multiplied.