I awoke early, made my usual oatmeal and cheesy egg breakfast, then started to dice onions for the chili. All ingredients assembled and ready to cook! I'm done! Now all I have to do is cook the beef, layer the ingredients, turn the heat to HI, cover and wait five hours. The magic of crockery cooking.
I had another cup of coffee and settled in my comfy chair. Wearing fleece. And fuzzy socks.
Then it hit me.
I forgot something.....something.....it's nagging me....what, what, what??!!
Get dressed. Get wet. Get in the car. Go to the store. Store #1 out of chili powder.
Get wet. Get in the car. Get out. Get wet. Shiver. Brrrr..... Store #2 hid it way in the back of the cumin rack. Everybody in the world must be making chili today. Go out. Get wet. Get in the car. Drive home. Get out. Get wet. Shut the door. Finally!!
It will be ready in five hours. I'm exhausted!
It would be so lovely to see you all at dinner. Please consider yourselves invited.
Here's my recipe for Chili
Ingredients: 32 oz can of dark red kidney beans
16 oz can of diced petite tomatoes (I use Hunt's garlic flavored)
32 oz can of whole tomatoes
2 pounds of ground beef (I used only 1 lb. Just my preference)
2 large onions diced
1 TBSP of prepared minced garlic or 2 whole garlic cloves diced
1 tsp of cumin
1 TBSP olive oil
2-3 TBSP of chili powder (I used 2 for less heat.)
salt, pepper to taste
Drain the beans and place them on the bottom of the crockpot. Cover with tomatoes. Do not drain the tomatoes. Use all the juice. Brown the ground beef in olive oil with chopped onions, garlic, cumin, chili powder, salt, pepper to taste. Simmer for 15 minutes. Pour the beef mixture on top of the other ingredients in the crockpot. Stir only once. Cover and cook on high for 5-6 hours. You could also cook on LOW for 10-11 hours.
Serve with a dollop of low-fat sour cream and shredded cheese.
Have a great Saturday!
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