1)Brown 1 lb ground beef together with 2 chopped onions and 2 minced garlic cloves, all seasoned with the McCormic Montreal Steak Seasoning

2)Throw in chopped bell peppers – one or two + 1 chopped jalapeno (heat and the variety of hot peppers can be adjusted to individual preference). However, each year I freeze jalapenos from my garden and that’s what I use in my chili instead – no bell peppers. I used to use bell peppers though before we bought the farm. One or the other.

3)Add all of these: 2 cans chili beans, 2 T tomato paste, 1 package of frozen corn (optional), 2 T cumin, 1-2 cans of canned tomatoes (I always use my own home canned from the previous summer so I have no idea how to measure the store-bought ones – so I use 1 or 2 quarts, crushed to uniformity directly in a jar with a hand-held blender), 1-2 C any red wine. The amount varies on whether I expect a large crowd of guests for supper or not – more people, larger proportions.

4)I then simmer everything together until the beef is tender and the chili has thickened considerably and serve with sour cream and a pile of grated cheddar cheese (salt and pepper to taste, etc).

Kelsey Kim: I liked your pumpkin chili recipe so I went to check out your blog. I think you may have typed the website wrong in the hyperlink. Is it supposed to be “blogspot”? (you have it as “blogpost”)