Hi there friends!!
I cannot believe I am blogging. What is blogging? Ha ha ha!
It has been such a nice break from EVERYTHING. But I definitely MISSED YOU GUYS!
We have SOOOO MUCH to catch up on! Let’s do COFFEE SOON!
To get back in the blog groove I thought I would share a chili recipe I made today. It is cold, rainy (turning snowy) here in West Texas and chili just HITS THE SPOT.
Texas Beans & Chili:
((please note I always create Hodge Podge Chili – meaning I always add a little of this and a little of that. But this is my basic recipe.))
1 lb ground beef (you can use 2 lbs, I just only defrosted 1 lb)
1 T olive oil
2 cloves garlic, chopped
8 oz can tomato sauce
8 oz can whole tomatoes
15 oz can kidney beans
15 oz pinto beans
small can of chopped green chiles
3 T chili powder
1 t ground cumin
1 t ground oregano
1 t salt
pinch of red pepper flakes (you can use cayenne pepper, but I was out!)
6-8 cups of water (depending on your pan size)
pinch of cornmeal ((I didn’t have any other “thickener” on hand—I don’t even know if it worked LOL!))
Heat olive oil in a cast iron skillet. Toast garlic until slightly browned. Add meat and brown. Drain excess fat. Add remaining ingredients and simmer on medium for 2 hours or longer. I let my cook all afternoon and revel in all the yummo smells in my house.
It is DELISH!!
Have a WONDERFUL and WARM day!