Makes 4 He-Man sized servings The barbeque grill may be covered up for another season. The patio umbrella brought into storage. All the delicate plants indoors for the winter. As Fall quickly approaches, we think of bubbling, aromatic pots on the stove filling the closed up house with "nesting" type meals. Time for chili.

 This is my favorite chili recipe and I've tried lots of them. For it you'll need.

 1 pound of 90% lean ground beef 1 15.5 oz. (439g)
 can of dark kidney beans - rinsed under cold water
2 14.5 oz. (411g) cans of fire roasted tomatoes
1 medium onion, diced
2 poblano peppers, roasted then skins and seeds removed - then diced into the chili pot
Garnishes: sour cream, 4 cheese Mexican mix, corn bread
Flavorings: cayenne, cumin, hot Mexican style chili powder, salt

1 - Brown the onion and set aside
2 - Brown the ground beef, sprinkled with 1 Tbs. of hot Mexican style chili powder, 1 Tbs. of cumin and a dash of cayenne and salt. Chop it up so there's no big lumps, set that aside
3 - Put the tomatoes into a 3 qt. saucepan. Begin to heat it up.
3a - (this is an optional step) - use the immersion blender and smooth out the tomatoes
4 - Add the onions, roasted poblanos, and ground beef to the tomatoes.
5 - Add the beans
 Keep the heat on medium, even lower after the beans are added. (a heavy boil causes the beans to burst)
6 - I usually add the spices again at this point but you need to taste yours and add spice to your family's taste.
7 - Garnish with a dollop of sour cream and the Mexican cheese. Serve cornbread on the side.

 Here are some southwest inspired items from castteam members. Visit their shops and spread your little ♥ ♥ ♥ around........