Made some additions to the blog, checked out all of my favorite blogs, and made a pot of slow-cooked chili (and yes, I do like beans in my chili) to ward off the cold. DH & DS finished off more than half the pot at lunch time.
Now heading out into the freezing temperatures (about 30 degrees) to help Mom machine embroider a fleur de lis table cloth for a Black & Gold Super Bowl (Go Saints!!).
Stay warm and come back to visit again.
You cant have chilli without beans!!! Looks lovely, and perfect for this weather
ReplyDeletenow where is that recipe to go with that wonderful looking chili? lol I was just in New Iberia over New Years to visit my sisters and brother, dang it was cold...
ReplyDeleteThanks, it really hit the spot.
ReplyDeleteVery simple recipe -
Brown ground turkey (or beef), then remove to separate dish
Saute in EVOO - 1 medium diced onion, 1/2 green & 1/2 red bell pepper (diced) until onions are translucent (you can skip this step and place raw veggies directly in the crockpot)
Place meat and vegetables in crockpot, then add:
3 whole peeled garlic cloves
1 large can tomato puree
one can diced tomatoes,
beef broth and
can of(rinsed)dark red kidney beans
(amounts depend on the size of your crockpot and your preferred ratio of beans to meat)
Add seasonings to taste:
salt, pepper, cayenne, chili powder, cumin, smoked paprika, oregano, & celery seed.
Since everything is already "cooked" you can begin eating anytime after the chili is heated through, but to fully develop the flavors cook on high for 4 hours or on low for 6.
About 30 minutes before end of cooking, Add cilantro and corn meal (as a thickener). Remember to remove the whole garlic cloves.
Serve with shredded cheese, sour cream, green onions and tortilla chips (or Fritos Scoops)or corn bread muffins.