Thursday, May 10, 2007

My kind of chili

Chili is one of my favorite foods but I don't like the thick, dark, gravy type chili often served in Texas. I prefer my chili soupier and not very spicy. I's heresy! But that's how I like it and that's how I make it. Tonight's dinner was, of all things, chili. I thought I'd made enough but I just went into the kitchen to get mine and whooops, there's none left! I guess it was pretty good. I don't use a particular recipe for chili and although it varies a little each time it's usually something close to the Chili Con Carne recipe from my mother's 1950s era BH&G cookbook. That was the chili she raised us on and that's how I learned to make it. As the years have passed, I've forgotten that exact recipe so I just throw something together that is similar and here's how I made tonight's nect...err..chili.

Brown 1/2 lb ground beef or turkey with about 1/4 of an onion, chopped, and drain any fat left after browning. Add 1 or 2 cans of stewed tomatoes (home canned or store bought, even mexican style like I used tonight), some chili powder, some garlic, and any other spices you like. I like to put a whole clove in and sometimes add a little celery seed. I also prefer it with bell pepper but my other half gets indigestion from the pepper so I usually leave it out. Most of the time I add beans, often Ranch Style Beans, but some nights, like tonight, I don't put beans in. Let it all cook together for awhile and voila, easy but tasty chili. It's good with saltines, bread and butter, or hot water cornbread.

So, since there wasn't any chili I just had a slice of whole wheat bread and a little peanut butter. That won't hold me for long and I'll probably make an omelet later.

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