No cookbook to show off today but…meet winnie. My most favorite little white dog in the universe. She spends her days here on the back of the couch blending in with the sheepskin so nobody bothers her. She is so soft and cuddly and well she is MY girl. She is happiest when I”m cooking in the kitchen so she can keep a close on me.
Let’s talk chili. Chili seems to be a “to each is own kind of love” and i supposed if your in love with a chili at a certain restaurant it will always taste the same. However, there are literally an endless amount of variations you can choose when making chili. I won’t get into them here. This recipe is the chili I made this morning. It may be different from the last time I made chili. I am defintely a layer flavorer and taste as I go kind of gal and I never use the same kind of tomato style. BUT…. i have learned to pay attention to what I am dong and even write it down mostly because if it is FANTASTIC i may want to repeat it. This morning’s chili turned out to be more of a tomato saucy chili. Sometimes I like that style sometimes i don’t we shall see how I feel tonight about it when I eat it for dinner. I am going to make a cornbread to go with it so it may be alright because I will have an edible dipping tool and I love edible dipping tools.
Chili 24
- 1 lb burger
- 1 shallot you choose the size. i had a small one
- 1 pepper. your choice of color and if you really like peppers add up to 2
- can of red kindney beans
- can of cannelini beans
- can of tomato something. Today i used A carton of “strained tomatoes” kind of like sauce ( not my normal chili tomato go to)
- 1 tsp salt and pepper
- 1 TBSP Honey or sugar
- butter
- 3TbSP chili powder
- 2 TBSP of cumin
- 1/2 tsp cayenne (more if you like spice)
- more salt
- 1tsp tsp mexican oregano
- 2 tsp onion powder
- 2tsp garlic powder
i put a pat of butter; 1 TBSP into the pot with the diced or sliced shallot and cooked until it was tender about 2 -3 minutes. Then i added the beef, broke it up well and cooked that with all the spices. I then cut the peppers in little squares (is that a thing?) Then opened both cans of beans and rinsed well and strained and put those in the pot. Then I added the tomatoes. Bring to quick boil and simmer for an hour or at this point you could put in crock pot on low for the day (which is what I will be doing ) I chose to add a little water when i put it in the crock pot since it would be simmering all day and if it’s dryish when you get home. Just add a little water. Don’t be afraid to reflavor too if necessary. Recipes do NOT always have to be strictly followed. Be a Rebel sometimes
If you don’ t want such a saucy chili use canned diced tomatoes juice and all (thats how i normally do it but i wanted to try these tomatoes i bought the other day. I literally bought them because the carton was so cute and it was “made in Italy” 🇮🇹
PS because this chili is so red saucy it would be sooo good with garlic bread too!
That’s all I have today it’s a busy one Maybe ill find time later to add the cornbread recipe but either way
