Take Off the Chill

(image from Fine Cooking magazine)

We can all do with a one-pot meal to save on clean-up and this time of year begs for something warm and hearty.  For all the cookbooks and cooking magazines I have, this recipe came from an unusual source.  It jumped off the page at me from a Lea & Perrins ad.  I just knew by the ingredients it would turn out well...and it did!  Feel free to add any toppings you like for serving: chopped avocado, green onion, pumpkin seeds, yoghurt (or sour cream if you're feeling extra decadent), grated cheese -- all great choices.

Lea & Perrins Signature Chili
Serves 6
2 pounds lean ground beef
2 medium onions, chopped
1 green pepper, chopped
3 garlic cloves, minced
1/3 cup Lea & Perrins Worcestershire Sauce
1 can (28 oz.) crushed tomatoes
1 can (16 oz.) red kidney beans, drained and rinsed
1 can (6 oz.) tomato paste
1 can (6 oz.) chopped green chilies
1 tablespoon chili powder
1/2 teaspon ground cumin
1/2 teaspoon sea salt

In a large saucepan over medium high heat, brown beef 8 to 10 minutes, stirring occasionally.  Drain fat and add onion, pepper, and garlic.  Cook for 8 to 10 minutes, stirring frequently.  Stir in Worcestershire Sauce, tomatoes, beans, paste, chilies, chili powder, cumin, and salt.  Bring to a boil, reduce heat to low and simmer for 45 minutes, stirring occasionally.