Finally we are getting some cooler weather. And the days are definitely darker. This is exactly the type of inspiration to get into the holiday spirit. Little by little the decorations are coming out. I struggle with liking the same decorations every year, but once they are up I love the atmosphere. Especially at night or in the early morning when you look at the soft glow. It’s cold outside and raining. We’ve enjoyed a fire in the fireplace twice this season. With it usually so warm in south Texas, when it gets into the 40s, it’s cold inside. I have fought not to put on the heat and so far haven’t had too.
I made chili too. Texas is FAMOUS for chili. Tonight couldn’t be a better night for it. I have adjusted my recipe over the years and this is the one my family really likes. The most important ingredient is the meat. The grocery stores will provide chili meat which is usually chuck 80% lean and it looks like 1/4 inch thick tubes. Here is our recipe for 4 people:
1 lb of chili meat
1/4 green pepper (diced)
1/4 onion (diced)
1 clove garlic
1/2 can of 14 oz pinto beans
1/2 can of 14 oz kidney beans
1/2 can of 28 oz crushed tomatoes
seasoning (1 tablespoon of cumin, 1-2 tablespoons Gebhardt chili powder)
Directions: Brown beef and add to a crock pot. Then add diced peppers and onions, garlic, drain beans and add crushed tomatoes to the pot and put it on low to warm for 1-2 hours. It may seem wasteful to leave the rest of the can. If we liked leftovers, we would add more meat and use all of the contents of the cans. Otherwise, we can just use the beans and tomatoes for something else. We top it with shredded cheese and serve it with frito corn chips (just the regular kind) I guess I would name it low key chili. It’s not really spicy and it doesn’t give anyone indigestion.
The rest of this evening needs to be spent next to a roaring fire with a Christmas movie. Just need the football game to finish 😉