Chili

When Fall weather starts, warm comfort meals start to be more appealing. This chili recipe from Mom's recipe box fits the bill. Chili can be made ahead and reheated or left simmering until ready to eat. It is a versatile dish. I followed the recipe for this chili, but there are a number of substitutions that could be made based on your preferences.

Chili is a versatile dish that can be a meal on its own or a side dish as part of a bigger meal. Chili can be accompanied with pasta, rice, or bread. I made bacon fat biscuits to go with this batch of chili. When I made this recipe, I used a little more Worcestershire sauce because I especially like the flavor that it adds to this chili.

Chili 

• 1 1/2 pound ground beef
• 1 medium onion, chipped
• 1 clove garlis, minced
• 1 can (16 oz.) tomatoes
• 1 can (8oz.) tomato sauce
• 1 can (16 oz.) kidney beans
• 1/2 tsp. ground black pepper
• 1 tsp. salt
• 1 tsp. chili powder
• 1 tsp. paprika
• 1 Tbsp. Worcestershire sauce
• 1 fresh tomato, diced
• 1/2 bell pepper, diced
• 1Tbsp. cornstarch mixed with 1/4 cup water

Brown the ground beef, onion, and garlic. Pour off drippings. Add canned tomatoes, tomato sauce, kidney beans, ground black pepper, salt, chili powder, and paprika. Add Worcestershire sauce. Simmer for 30 minutes. Add fresh tomato, bell pepper, and cornstarch/water. Cook, stirring often, for about five minutes. Enjoy!

Apple Muffins

Autumn is prime time for apples. This apple muffin recipe makes delicious muffins that have a nice cinnamon topping that would be great any time, but especially when apples are in prime season. These muffins are especially good warmed up. 

Any type of apple can be used for this recipe. I used fuji apples, which are my household's favorite apple. Mom's recipe calls for filling 18 muffin cups, but I filled 12 muffin cups. This recipe could also be done as a 9x9 cake. These muffins make a delicious dessert or anytime snack.

Apple Muffins 

• 2 cups flour
• 1/2 cup sugar
• 3 tsp. baking powder
• 1/4 tsp. salt
• 1 cup coarsely chopped, peeled apple
• 1 egg
• 1 cup milk
• 1/4 cup butter, melted
• Topping: 1/3 cup brown sugar and 1 tsp. cinnamon

Sift together dry ingredients; add apples. Combine liquid ingredients and add, mixing just enough to moisten. Turn into buttered muffin cups. Mix topping ingredients and sprinkle on top of muffins. Bake at 400 for about 20 minutes. Enjoy!

Chocolate Sauce Parfaits

When looking for a cool treat, rather than a hot fudge sundae, this recipe is for cold fudge sundaes. These parfaits come together quickly because the chocolate sauce could not be easier to make. The hardest part about making these parfaits is getting even layers. No matter how the end product looks, it will taste great with the contrast of the cool chocolate with creamy ice cream. If you do not have parfait glasses, any type of glass or bowl would work. I used wine glasses.

When I made these parfaits, I used chocolate chip cookie dough ice cream. Just about any flavor of ice cream could work. I did top the parfait with whipped cream. Maybe next time, I will add a cherry on top.

Chocolate Sauce Parfaits 

• 6 Tbsp. cocoa
• 1 cup sugar
• 3/4 cup evaporated milk
• 1/4 cup butter
• 1/8 tsp. salt
• 1/2 tsp. vanilla

Chill parfait glasses. Prepare the sauce by combining cocoa and sugar in a saucepan. Blend in the milk. Add the butter and salt. Cook, stirring constantly until the mix just begins to boil. Remove from heat; add vanilla. Cool to room temperature. Alternately layer sauce and ice cream in glasses. Return to freezer until serving time. Remaining sauce can be stored in the refrigerator. Enjoy!