Nikita IT'S CHILI COOK-OFF TIME!!!!! And this week, I have a special contribution. My new walking buddy, Stacey, decided it was "chilly enough for chili" and made a pot for her in-laws that flew in from Colorado. "Chilly" in Phoenix is a low of 60s and high of 90s. 😆She was kind enough to send me a photo, and it looks incredible. The first thing I noticed is that she also eats her chili with Fritos! Matt and Christopher prefer my homemade cornbread (it's the recipe from Walt Disney World's Whispering Canyon Cafe). It's a sweeter bread but balances the spiciness in the chili. We have enough to feed us for a few days. Yum! 2lbs browned ground beef 1 can tomato juice (46 oz) 1 can tomato sauce (29 oz) 1 yellow onion, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 1 can of dark red kidney beans, drained and rinsed 1 can of pinto beans, drained and rinsed Red Cayenne Pepper (however much you want) Red Pepper Flakes (measure with your heart) 1/2 tsp sugar 1/2 tsp oregano 1/2 tsp black pepper 1 tsp salt 1 1/2 ground cumin 1/4 cup chili powder Mix all ingredients together in a big pot or dutch oven and simmer for 1.5 hours. Tastes even better the second day! So make ahead if you're short on time. Mandy This is one of the best chili recipes I’ve tried. It’s spicy, slightly sweet, and very hearty. The coffee and the bourbon taste is very subtle but so good. It cooks for about 2 1/2 hours and the pork becomes so tender. We have made it a few times now and it’s still a hit with my family. This recipe makes a lot but it freezes well. Mandy Georgia Interestingly as I'm typing this up I'm sitting in a hotel room in Spokane, WA after visiting the hubs friend who lives outside of Coeur d"Alene, ID and it snowed.. A lot. The perfect setting for a hot bowl of chili. This bowl however I made a couple of days ago.. In GA.. Where the highs were in the 70's. So what makes my bowl of chili special? Nothing really. Just normal beans (red and white), meat (beef and local sausage), onions, garlic, chili spices.. Cumin.. Because cumin and beans go together like peas and carrots, poblano pepper.. Served it over elbow macaroni, shredded cheddar. And some of the weirdest hush puppies. Oh and like Cammy I made it in our instant pot Cammy Did someone say "chili cook-off?" I'm pretty certain that is what I saw was this week's challenge. Chili is one of my favorite fall/winter comfort foods. When I was much younger and living in North Carolina, I called my mom to ask her for her chili recipe. I'd never made chili before and recalled that her chili always tasted so good. (She still claims she can't cook. She's 100% wrong though!) Anyway, off to the grocery store I went to purchase the ingredients and then quickly home to get a pot of chili cooking. After it had cooked for several hours, it just didn't look right. It wasn't red in color as I recalled. When a couple more hours passed and it still wasn't looking right, I called mom back. Well, she forgot to tell me one of the major ingredients. Tomatoes. (I'm sure she will claim I didn't hear her and didn't write them down but, again, she would be wrong! :) ) I didn't even have any canned tomatoes in the cupboard. Oh well, lesson learned! I no longer have mom's recipe written down and I'm sure I've changed things around over the years. Today's batch was done in my new Instant Pot and goes something like this: Jen
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