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Road Through Time by Mary Soderstrom

Road Through Time

by Mary Soderstrom

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Thursday, 13 February 2014

Cold Day: Warm Food: Chili

As I wait to go to the doc (may not have been an acetomiophen reaction I had last week, but shingles) I'm thinking of what might taste good for dinner.

Chili sounds just right, but I don't have any cooked red beans.  Never fear, though, The New York Times says today, real Texas chili doesn't have beans. Just a mixture of various meats, spices and peppers.

Don't know abou that, but here's a good recipe on this morning when I don't feel up to thinking of much else. 

1 pound lean  beef, chopped into small pieces

6 slices of bacon

Salt and pepper to taste

1/2 cup red wine vinegar

 5 cups of dark red kidney beans, cooked until soft

1 number 2  can of tomatoes

 2 tablespoons chili powder

 1 teaspoon ground cumin

  1 teaspoon dried oregano



Directions

    In a large skillet over medium-high heat, cook meat until evenly browned. Season to taste with salt and pepper.
    Add vinegar, beans, chili powder and vinegar. 
    In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar. Season with chili powder, cumin, parsley, basil and Worcestershire sauce. Stir to distribute ingredients evenly.
    Cook for  one hour over low heat on stove, or bake in oven from 2-3 hours at 300 F.
    Serve with tortillas

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