Wednesday, January 15, 2014

Winter cooking

Chili is the best in the winter, I don't think either my husband nor I have ever made chili any other time of the year.  For one thing, it seems like more spicy foods are enjoyed when it's cold and a whole different group of spices are used as well.   I'm just speaking for me, however.

Anyway, chili made with lots of spices, tomatoes, beans and ground beef accompanied by cornbread and a nice salad of collards or spinach hits the spot here at our house.

Our favorite recipe that my husband follows was inspired by a Southern Living magazine recipe called, "Friday Night Chili".  Actually I thought he deviated some, but he said that he follows it exactly, except  when we don't have tomato paste, he does without.   Here is the recipe:

"Friday Night Chili"  by Southern Living Magazine, "30 Years of our Best Recipes" book
~Family Favorite~

2 lbs Ground Chuck, (We use 80% - 90% lean ground beef)
2 large onions
3 large cloves of garlic,(he probably uses garlic powder or the diced garlic in a jar)
2 (16 oz) cans of kidney beans, Undrained
1 (16 oz) can of whole tomatoes, undrained and chopped  (We buy diced tomatoes at Sams Club)
1 (8 oz) can tomato sauce
2 cups of water
2 Tbsp Chili powder
2 tsp garlic salt
1.5 tsp ground cumin
1 tsp black pepper
1 tsp dried oregano
1/2 tsp ground red pepper
1/4 tsp hot sauce

Corn Chips (optional)
Shredded sharp Cheddar cheese (optional)
Sliced green onions (optional)

Cook ground chuck (beef) chopped onions, and garlic in a Dutch oven (big pot) over medium-high heat until meat is browned and onion is tender (8 - 10 minutes), stirring until meat crumbles; drain grease.  Stir in beans and next 10 ingredients.  Bring to a boil; reduce heat, and simmer, uncovered for 1 hour....stirring occasionally.  If desired, serve chili with corn chips, cheese, and green onions.   Yield:  9 cups

We DEFINITELY serve cheese, chips, AND sour cream (plain Greek yogurt) with our chili!!!

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