Back to blog and a chili recipe.


I’m dreaming of a White Emerson!  I am ready for cold and winter birds and making a big pot of Texas chili…the best chili that there is!  My recipe is from scratch and is so easy.  No need to buy that Fowlers packet with the dried onions.  Brown some ground beef.  A pound will make a small pot for 2, usually enough for 2 mealtimes.  Chop some onion and bell pepper and jalapeno.  I take out the seeds from the hot peppers.  Smash and mince 4 cloves of garlic.  Drain the fat from the meat and add everything but the garlic.  Add a tbsp. of salt and a tsp. of black or red pepper.   Let it cook for 10 min on med. heat.  Stir it a few times.   Add the garlic and cook another minute.  If you don’t have fresh garlic it is fine.  Add 1 tbsp. of garlic powder, 2 tbsp. of paprika, 1 tsp. of oregano, 3 tbsp. of cumin and 4 tbsp. of chili powder.  Cook it with the meat for a minute.  Then add a can of RoTel tomatoes, a can of tomato sauce and a can of diced tomatoes and about 2 cans of water.  Make it thin or thick, however you like.   Cook it an hour or so and taste for salt.  You can add some rinsed canned beans but I really like it without.  If you find yourself without bell pepper you can add a couple of cans of chopped green chilies or dice up some pickled jalapenos.  It is fabulous with fritos, cheese and chopped raw onion.  Alas, I am going to try very hard to eat clean starting tomorrow so it will have to wait for a very cold winter’s day to be consumed.  A special occasion…like National Chili Day, if there is one.  I am making myself late for church if I keep typing.  I am at the beginning of my life this morning, as we all are.  I will have a great day and be thankful for it!