Who says you can't have chili in the summertime? Hot dishes come from the south of the border tropical climes. Chili is good anytime and any place. This is a real summertime recipe. It features the plentiful zucchini fresh from the garden or Food City. It makes a big batch so plan to freeze some for another day.

2 lbs lean ground beef
1/4 cup vegetable oil
1 large onion, chopped
1 green bell pepper, chopped
3 ribs celery, sliced
1 cup sliced fresh mushrooms
Two 16 ounce cans diced tomatoes
1 medium zucchini, 1/2 inch cubes
32 ounce can V-8 Juice
16 ounce can red kidney beans
16 ounce chili beans
8 ounce can tomato sauce
1/2 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon chili powder, or more, to taste
8 ounces shredded Cheddar cheese

In a large skillet, brown ground beef over medium heat, stirring to break up. Add onion, green pepper, celery and mushrooms. Continue cooking until vegetables are tender. Transfer meat mixture to Dutch oven or soup kettle. Add remaining ingredients and simmer, covered, on low for about 2 hours, stirring occasionally. Serve topped with a sprinkle of shredded Cheddar cheese.