Mmmm, it is gettin to be the season for chili .!.
This is the latest batch :
looks good enough to eat, reckon ?
Sometimes people say like “Wow, what did you put in here .?.”
is this picture worth a thousand words ?
Maybe soon I will be back to update this with a more definitive recipe..
(Oh, and remember that this goes really well with beer – in case you forgot.)
It had somehow never occurred to me to use cinnamon in chili…
Shelby thinks it is ready to eat.
This recipe was apparently known as Cincinnati Chili. Then some folks I know in North Carolina added Pinto Beans and Cumin . . . I must say, I like it.
I’m calling this variety Christmas Chili /;^)
1 or 2 pounds ground beef (I like it pretty lean)
1/2 of a sweet-yellow onion; chopped
2 teaspoons minced garlic
Brown beef with the chopped onion and garlic; drain fat, if any.
32 oz. carton of beef broth
one 14-1/2 oz. can diced tomatoes; undrained
1 small can tomato paste
one 14-1/2 oz. can each :
kidney beans, black beans, pinto beans; drained and rinsed
1 tablespoon chili powder
1/2 teaspoon each of cinnamon, allspice, cumin, oregano, and salt.
simmer 1-1/2 to 2 hours, stirring enough to keep from getting bored;
this also makes the house smell really nice and spicy.
This is good to eat with cornbread.
Mmmmmm, try it. You might like it.
I think it’s already time to make some more.