Fall for Some Kinda Good chili

discoveringbulloch.com - 08-16

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About this time every year, without fail, you can find a 24-ounce can of Italian diced tomatoes, kidney beans and ground beef in my shopping cart. When the weather begins to welcome fall and football season, my mouth starts watering for a big pot of chili, but not just any ol’ chili. Smoky and slightly sweet, my award-winning recipe is developed over a few hours, simmering gently on the stovetop and filling my home with the comforting aroma of bacon and onion. While it’s simmering, I usually whip up a batch of jalapeno cornbread, and then the fall season can officially begin.