Football season mean it’s time for tailgating. Beef chili has the heat that’s just right for the game party. Serve a big pot of chili and have guests grab their own bowls to top with accompaniments, such as jalapenos, cheddar cheese, green onions, cilantro and sour cream. What else? Try finely diced seedless cucumbers for a change! Saltine crackers, steamed rice, or tortilla chips go with chili. Here is our recipe:
What you will need:
1 large pot with lid
1 long wooden spoon
2 tablespoons cooking oil
3 lbs ground beef
1 large yellow onion, diced
3 garlic cloves, chopped
1 (32 oz) package pinto beans, drained after soaking overnight
1 (28 oz) canned diced tomatoes
3 tablespoons chili powder
2 tablespoons cumin
2 tablespoons corn meal mixed in 1/2 cup water
3 cups water
Salt and pepper
Cooking and Directions:
Heat pot on medium-high heat. Add cooking oil. Throw in onions and cook until almost translucent, then add garlic to cook until onions are translucent. Next, add ground beef and stir until meat is brown. Sprinkle in a pinch of salt and pepper. Add canned tomatoes, beans, and water. Bring everything to a boil and then lower heat. Next, mix in cumin, chili powder, and more salt and pepper if needed. Mix well, cover pot (leaving a small opening to vent), and let covered pot simmer for 1 hour or until beans are cooked. After an hour of simmering, if any excess grease has pooled at the top of the chili, use a metal spoon to remove some of that fat. Finally, stir in the corn meal liquid and simmer for 20 more minutes. Remove pot from heat. Serve hot.
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I use straw mushrooms instead of, or with beans in my chili.
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