Recipes

Chili

 Last I checked it's August.  Not a typical 78 degree day.  Today we got a taste of fall, so in honor of our cooler temps I decided to make chili for dinner. 

Unfortunately I did not come up with this recipe, someone gave it to me. 

The best thing about cooking verses baking is the ability to improvise.  No need to be so precise.  Add your own little alterations to make it spicier, or leaner.  Cooking is a lot more forgivable.  Baking, not so much.

I also made some cornbread, I wish I could say I made it from scratch but I didn't.  Fortunately for me Jiffy is pretty good to me!

Top with your sharp cheddar and sour cream. Enjoy!

Chili
1 tablespoon of olive oil
1 onion, diced
4 cloves of garlic, minced
1/2 red bell pepper, 1/2 green bell pepper, diced
1 pound extra-lean ground beef (90-94% lean) you can also substitute ground turkey
1 (28-ounce) can crushed tomatoes
1 can of tomato sauce
2 cups water
2 packages of chili seasoning (mild)
Salt and freshly ground black pepper
1 (15.5-ounce) can black beans, drianed and rinsed
1 (15.5-ounce) can kidney beans, drained and rinsed
1 ( 15.5-ounce) can pinto beans, drained and rinsed

Directions: 
Heat the oil in large pot over moderate heat.  Add the diced onion,  bell peppers, cover and cook, stirring occasionally, after 5 minutes add the garlic, until the vegetables are soft about another 5 minutes...  Add the ground beef; raise the heat to high and cook, breaking up the meat with a wooden spoon, until the meat is no longer pink.  Add the chili seasoning packets.  Stir in the crushed tomatoes and tomato sauce, water and salt and pepper.  Simmer, partially covered stirring from time to time, for 30 minutes.  Stir in the beans and cook, partially covered, 20 minutes longer.  Season, to taste, with salt and pepper.