Good morning from a snowy Lancaster, South Carolina!  It is lovely but it is fast melting away!  The weather seems to call for some hearty, comfort food.  So, I thought it might be a good day to whip up some chili to warm up the body and the soul!  So, I will share a recipe from our oldest son, Art. 

Growing up, he always seemed to enjoy fooling around in the kitchen from time to time.  However, it wasn't until he left home and had a kitchen of his own that he developed this excellent - powerful - homemade chili recipe!  He was a student at LSU Med School in Shreveport at the time.  It is quick, easy, and will definitely heat up your innards!  It's spicy, and not for the faint of heart, so if you are serving the unadventurous, you might want to tone down a bit on the chili powder and red pepper.  Guess growing up in Louisiana kind of conditioned him to learn to tolerate spicy foods!

Oh, it freezes well, too, in case you should have some left over.  Fresh crackers, Fritos, finely chopped green onions, or shredded cheese are all great accompaniments to top off this one-dish meal.  If you're feeding a crowd, you might want to double it.  Here goes with:
 
Art's Chili:

2 lbs. lean ground beef
5 cloves garlic, finely minced
2 Tbsp. cumin
1 16-oz. can tomato sauce
1 tsp. crushed red pepper
1 medium onion, finely chopped
5 Tbsp. chili powder
2 cans red kidney beans
1 16-oz. can water

Brown beef with onions and garlic (salt and pepper just a little).  Drain.  Add tomato sauce, water and spices.  Low boil 15 minutes.  Add beans and simmer 30 minutes.  Add additional water if needed.  Serves 4-6 generously.