|Chili Simmering - note jalapeno|
The spices are an estimate of what I do because I don't measure w/spoons, but in the palm of my hand. Do not think the cinnamon stick is optional, it's not.
Adaption of El Cid Chili by Cid Prevost that I found in a Parade magazine years ago.
2 T olive oil
1 pound ground sirloin
2 hot Italian sausages, casings removed
2 mild Italian sausages, casings removed
1 large yellow onion, chopped
1/4 cup chili powder
1 Tbsp. cumin
1 Tbsp. McCormick Grill Mates Montreal Steak Seasoning
1 Tbsp. dried basil
1 Tbsp. dried oregano
2 (14.5 oz) cans of beef broth, low sodium
1 (28 oz) can of whole tomatoes
1 (28 oz) can of crushed tomatoes
1 cinnamon stick
1 jalapeno pepper, slit lengthwise
1 (14.5 oz) can of red kidney beans, rinsed well! (optional)
|Ignore messy cooktop|
Place oil in a large heavy pot over medium heat. Brown sirloin, sausage, and onion. Use a potato masher to break down meat into similar consistencies. Stir in remaining ingredients, except beans. Bring to boil, reduce heat, and simmer for 2 hours, stirring occasionally. Break up the whole tomatoes as you stir. With approximately 30 minutes remaining, add the beans and stir well. Before serving, discard cinnamon stick and jalapeno. Garnish with the usual suspects and serve with or over cornbread.
|Best. Cornbread. Ever.|
Sour Cream Cornbread (simple and delicious)
1 cup self-rising cornmeal
1 small can of cream-style corn
1 cup sour cream
1/2 cup vegetable oil
Method: Combine all ingredients, mixing well. Pour into a greased 9" x 9" pan. Bake at 400 degrees for 20-30 minutes. This recipe comes from a great friend and I can't make cornbread any other way. It's outstanding. Oh, and did I say it was simple? Because it's really simple.