It’s a gloomy week here in SoCal.
Cold, drizzly weather always makes me want my slippers, fireplace and a steaming bowl of some kind of delicious stick-to-your-bones kind of dish. We are having a chili cook-off with some friends in a few weeks and I’m super excited to bust this baby out.
In other news….twenty-four glorious days until school is out for summer! I always have bittersweet emotions when it comes to the end of a school year. I’m so excited for what they have learned, how their experiences and friendships have shaped their personalities, likes and dislikes. Another closed chapter also makes me sad for how fast time is moving.
How fast my girls are growing up.
How much I just want them to be little and free.
I try so dang hard to always be present and enjoy every day with them but for some reason, the days, weeks and years are slipping by faster than my VCR in high school could fast forward through commercials on 90210. They are just getting so BIG. Soon, they will be the ones in the kitchen whipping up some chili on a cold day like today and I will sit in amazement. Watching through tears.
3 cloves garlic, minced
1/2 medium onion, chopped
1 teaspoon oregano
1 tablespoon cumin
2 tablespoons chili powder
2 pounds ground beef
1 can tomato sauce (8 ounces)
1 teaspoon salt
1/4 cup corn flour
1 can pinto beans, drained
1 can kidney beans, drained
1 can Rotel
1 bottle dark/amber beer like Newcastle
2 cups shredded sharp cheddar cheese
1 whole onion, chopped
Brown the ground beef in a heavy bottom pot or Dutch oven. Pour off the excess liquid and add the garlic and onion. Sauté until onions are translucent. Add tomato sauce, pinto beans, kidney beans, Rotel, beer and spices and stir together. Pour into crockpot and cook on low for 3-4 hours. Whisk the corn flour with 1/2 cup water and pour into chili. Mix well and adjust seasonings to your liking. Serve with shredded cheese and diced onions (and if you want to go crazy…Avocado, Fritos and diced jalapeño)