Saturday, October 30, 2010
He couldn't see the game on Thursday night because we needed to finish up a presentation for our final project for a class we were taking.
Step-Son kept texting the results throughout the game. Somewhat entertaining by itself.
Chili Night tonight. After the game. This is a very flavorful chili, but not one that is spicy. If you like that, pass the Tabasco bottle.
I should mention that this recipe came from a Taste of Home magazine around 7 or 8 years ago. I've changed it a bit, but not enough to claim it.
Ground Beef Chili
3 pounds ground beef
1 medium red pepper, chopped
3 celery ribs, chopped.
1 T. dry onion flakes
2 cans (16 oz each) kidney beans, rinsed and drained
1 can (29 oz) tomato sauce
1 jar (16 oz) salsa. (I use Pace Picanti sauce, but use your favorite)
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (10 1/2 oz) beef broth
2 cups water
1 T. chilli powder (Use 2 if you want)
2 T worcesterchire sauce
1T. dried basil
2 t. ground cumin
2 t. steak sauce (A-1)
1 t. garlic powder
1 t. salt
1 t. ground pepper
In a large pot, cook beef and vegetables until meat is no longer pink. Drain any liquid. Add remaining ingredients. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes or until chili reaches desired thickness.
Freeze leftovers for another meal or package left overs for lunch. This makes a big pot of chili and freezes well if you wish.