One of my favorite Autumn foods is chili. I love it when it cools down and you can warm up with a big bowl of chili with cornbread. We had a chili party at work. Someone else brought in a white chili along with some cornbread. Here is a recipe I like to use.

• 3/4 pound ground beef
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 2 cloves garlic, minced
• 1 16-oz can tomatoes, cut up
• 1 15-oz can dark red kidney beans, rinsed and drained
• 1 8 oz can tomato sauce
• 1/2 cup water
• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

In a large saucepan or Dutch oven cook ground beef, onion, green pepper, and garlic till meat is brown and onion is tender. Drain fat from pan. Stir in undrained tomatoes, kidney beans, tomato sauce, water, chili powder, cumin, salt, and pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes.

* – recipe from Carrie Holcomb