Mom’s Chili
Sunday, April 20th, 2008
As Mary pointed out previously, I have had to take off my Sous Chef badge and take the helm for the next couple of weeks. Fortunately for you that means a few articles may yet get written. Unfortunately for you I am not as practiced as Mary in the art of cooking or the art of writing. So bear with me as at least I do in fact know how to cook and I am mostly using her recipes and guidance.
This chili is a wonderful warm and rich comfort food. I am sure we can learn several more recipes from the native Californians here, as I hear it is quite good. This recipe was perfect for me to cook this past week as it is really simple and relatively easy to clean up. Only two items that didn’t go in the dishwasher was the cast iron skillet used for the cornbread and the nonstick pan I used to brown the ground beef in. The reason it was so easy?…it is made the night before and assembled in a crockpot. Yes of you course you are smarter than me!, as I am sure that is not much of a novel idea.
Before we get going a couple of suggestions. First off we typically make this the night before and put in the refrigerator. If you like it spicy feel free to add more chili powder, the original recipe had 3 T. Be creative and find a topping that suits you. Since we weren’t worried about keeping it remotely healthy we added sour cream and cheese. If I weren’t too lazy I may have added some green onions. Walk it off, either after dinner or the next day. Thats about it, here we go.
