It's been awhile. It's not that I haven't been cooking; I have. Leading up to my recent surgery, I was busily making double batches of dishes that would freeze well, knowing I wouldn't have the gumption to cook for awhile.
I relied on some favorites that I've shared here before, such as cream of spinach soup and enchiladas with pumpkin sauce. But one dish I made I realized I have yet to share—my mom's chili. It's a seasonal go-to recipe for me. Perfect during the cold weather months and easily doubled or tripled for a large crowd or to freeze.