Sunday, November 14, 2010

Baby, it's chilly, so it's Chili!

I admit it and am proud to accept the nicknames of Martha Freakin' Stewart and Betty D**n Crocker. 

There is just something so fulfilling and rewarding to me to have a well organized home (NOT a house), that is chock full of memories, yummy homemade foods, and comfort things around that were made with love.  It is who I am and I embrace it. 

To anyone who disses that can, as my dear Mother used to say about people that frustrated her, "They can just go suck an egg!"  Honestly, have no clue what purpose that would serve, but it does feel good to say. 

Because of the cool nip in the air, the leaves flying around, and because I wish to share some yummy goodness, here is my all time, hands down, most favorite of all Chili recipe.  I came by this recipe when I was in 7th grade and taking a Home Ec class (Go Cougars!  Southwest Rules!, Central Drools!).  <fine I'll spare ya the math...I am currently 39 and 60 months old!>  It is a winner and can be made with beef, turkey, venison, any combination of, or no meat at all.  It is THAT good. 

Mrs. Graham's 7th Grade Home Ec Class Chili

2 cans pinto beans
1-14oz can whole tomatoes
1 medium onion, diced
2 green peppers, diced
1 clove garlic, finely diced
1/4 cup parsley
1 # round steak cut into smallish cubes
3/4 tsp cumin
1/4 cup chili powder
1/4 tsp salt
3/4 tsp pepper

Cook tomatoes, onion, green peppers and seasonings until onions and peppers are soft.  Cook meat, drain and add to vegies/seasonings.  Stir in beans.  Simmer at least 1 hour.  *I often add water just to thin it out a bit. 


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