Cover Girl Chili

I won't let Joe forget that when the Sept./Oct. issue of Christian Woman arrived with my photo on the cover, he barely glanced at it and said, "Oh, that's nice." And that was it. But a few days later when he came home from work and smelled chili on the stove, he was so excited he picked me up and whirled me around the room. I considered spooning some chili on the magazine to elicit a bigger reaction from Joe, but instead I think I'll just share the recipe with you.

Favorite Chili

From Daisy King's Miss Daisy Celebrates Tennessee cookbook. Apparently, this recipe will bring you more fame and adoration than being a cover girl.

2 1/2 pounds lean ground beef
2 16-ounce cans diced tomatoes, undrained
1 cup chopped onion
1 cup chopped green pepper
3 black peppercorns
4 tablespoons chili powder
2 bay leaves
1/4 teaspoons paprika
2 cups water
1 16-ounce can kidney beans
1 16-ounce can pinto beans
1/4 teaspoon cayenne pepper
1/8 teaspoon Tabasco Sauce

Assemble all ingredients and utensils. In a very large skillet or saucepan, brown ground beef and drain very well. Add next eight ingredients and simmer covered for 2 hours. Add beans and seasonings and simmer uncovered for another 50 to 60 minutes. Yield: 8 to 10 servings.