9.24.2007

My closet organizer


Did not come. Dang it! Well, I guess for free shipping, you can't really complain! The website did say 7 - 10 days. Oh well. This weekend!

Last night I made a HUGE pot of homemade chili. I only had 1/4 lb of ground beef in the freezer, which was fine because beans are better for you anyway. So here it is! You can add or omit anything that you think is too spicy. This is my fall recipe with my SECRET INGREDIENT as well.

1/4 lb ground beef up to 1 lb of beef
2 cans of Chili ready spicy beans (I buy the Kroger brand)
1 can tomato sauce (a large can)
1 can diced tomatoes
1 can of pinto beans
1 can black beans
1 tbsp chili powder
1 tbsp cumin
1/4 cup grainy mustard
1/2 tsp cinnamin (yes, this is the secret ingredient)
2 tbsp hot sauce (more or less depending on how spicy you like it)
Salt & pepper to taste
1 bag of frozen corn (optional)
1 large onion, finely chopped
3 garlic cloves, finely chopped
2 - 3 tbsp olive oil

Like I said, this is for a HUGE pot of chili that you can freeze and use for the next month. It's worth it! You can ladel this stuff into individual glad containers and take it out as you want it.

Throw the onions, garlic and olive oil into a very large stockpot. Cook until onions are tender, then throw in the beef to brown. The onions will become clear as the beef cooks.

As soon as the beef is brown, throw everything else in except for the corn. Wait to put the corn in until about 5 - 7 minutes before the chili is done cooking.

Simmer for 25 - 30 minutes to make sure that the beans have combined their flavors with the spices.

Serve topped with cheese, green onions and crusty bread.

1 comment:

Claudia said...

Cinnamon....brilliant!!! I can totally see where it fits right in with everything.