Hot Chili on a Cool Night

October through December in Mississippi brings glorious weather – golden days free from August’s oven and February’s chill rains. Some nights get cold enough to warrant blankets and a hot bowl of chili with corn muffins. A cherry cobbler for dessert makes the perfect fall supper complete.

Miss Polly and Uncle Rocky might look askance at Claire’s easy recipes given below but they get the job done.

CLAIRE’S CHILI

1 lb. ground beef (browned)

1 small can tomato sauce

1 can beef broth

1 can seasoned tomato sauce for chili

2 tablespoons Worcester sauce

1 teaspoon Ms. Dash

½ teaspoon cumin

Tabasco sauce to taste (some like it hot)

Brown ground beef in skillet and add Worcester sauce, Ms. Dash, cumin and Tabasco sauce. Put into crock pot. Add rest of ingredients and one cup of water. Stir and cook on low for 4-6 hours.

Great for a chilly fall or winter day when you come home. Ladle into bowls, top with sour cream and cheese and serve with corn muffins.

FRUIT COBBLER

1 can Tart Cherries (may use peaches also)

¾ cup brown sugar

1 cup Bisquick

½ cup white sugar

2/3 cup milk

2 tablespoons melted butter

Pour can of cherries and juice into an ovenproof dish, add brown sugar and stir thoroughly.

In separate bowl mix Bisquick, sugar and milk. Pour over cherries and top with melted butter. Bake at 350 degrees until brown and bubbly about 30 minutes. Serve warm with ice cream for an extra treat.