Chilly. That’s the sum it. On the rarest of days when it’s both a weekend and snowing I declare chili to be the must make food of the day. Of course this amounts to once, maybe twice, a year tops (and that’s if you count ice as snow) since I live in Texas. I think B. was a little surprised when I announced I would be making chili before I even turned on the espresso maker. The conversation went something like this – (me) “I MUST have chili today. Chili AND cornbread!” (B.) “Um. I just wanted oatmeal.” Clearly, we were not on the same page.
Oatmeal and Oranges
Chilly with Chili and Cornbread:
L.’s Must-Make Chili:
1 Green Bell Pepper – diced
1/2 Medium Red Onion – diced
4 smallish Tomatoes (not cherry tomatoes)
1 packet Taco Seasoning
1 lb. of Ground Beef
1 (15oz) can Kidney Beans
1 (15oz) can of Crushed Tomatoes
1/2 c. or so of chicken stock if you want you chili a little soupy
Cheddar Cheese & Sour Cream for garnish
Saute bell pepper and onion together for 5 minutes until they begin to soften. Add in ground beef and taco seasoning. Cook through. Add fresh chopped tomatoes. Rinse and drain kidney beans. Add beans and crushed tomatoes to pot. Also, pour in the chicken stock at this point if you want a little thinner consistency.
Stir and let all the deliciousness simmer as long as is reasonable to the other people in your house. We overlapped the simmering with the baking of the cornbread and it was less than 25 minutes.
Ladle this I-can’t-believe-it’s-snowing treat into a bowl and top with sour cream and cheddar cheese while you pat yourself on the back for declaring it Chili and Cornbread day at 9am.
We’re sticking with success and having chili for dinner!