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This is my second week linking up with Bonnie at Recipes Happen. Check out all of  the participants HERE.

The boys have weathered their first colds of the school year and managed to do so with a minimum of suffering, which I’m certainly thankful for. That’s an OBVIOUS upside, but…

….now,  I have THE COLD. Not surprisingly, I am not handling it with anything akin to grace. I am a miserable sick person. I wallow and whine as if I will never be well again, and I view the relative hale health of the people around me as a personal affront.

I begged off of the boys’ (away) soccer game this morning, dug out some Sudafed (The real stuff. You know, the kind they take down your driver’s license number before they’ll sell it to you), and went back to bed.

And therein lies the FIRST upside of the day. No, going back to bed; although that was nice. The upside was that the boys’ team won their soccer game, Will scored his FIRST goal of the season, and Evan had a terrific assist. I’m sorry I missed it, but they were SO excited to tell me all about the game, play-by-play, that it definitely qualifies as an upside.

The edible upside, referred to in the title of this post, was the comfort food that I knew I already had in the freezer. A few days ago, I made my first batch of chili for the season, using a new recipe, and froze it in family-sized portions. Nothing like chili for opening the sinuses and comforting the soul….

The ingredients….1 tablespoon olive oil, 2 large red onions (chopped), 5 tablespoons chopped green chilies (canned), 8 garlic gloves (chopped), 2 1/2 pounds lean ground beef (85/15), 1/4 cup chili powder, 2 tablespoons ground cumin, 1 teaspoon paprika, one 28-ounce can diced tomatoes (undrained), two 15-ounce cans kidney beans (drained), and one 14-ounce can beef broth.

The preparation….Heat oil in a heavy large pot over medium-high heat. Add onions and saute about five minutes. Add chilies and garlic; saute one minute. Add beef, breaking up with a wooden spoon, until browned. Add spices, tomatoes, beans, and broth. Bring to a boil, reduce heat and simmer roughly an hour, until thickened slightly. (I always become impatient and add a little cornstarch about 30 minutes in). Serve with sour cream and shredded cheese.