We had a fantastic time in Arizona. It was warm and beautiful. We swam. We threw water bombs. We wore flip flops. We played at the park. We ate delicious food. We partied with family. We stayed an extra day. Needless to say we enjoyed every minute. Even the drive there and back went perfectly.
Now we are home and this is what I woke up to.
This is why after a week of frolicking in the sun, I was forced to make warm and hearty chili, award winning chili that is. My Dad and I have both won awards for it—so it’s kinda good.
It’s the kind of chili you are excited to make on the first snow of winter, but I am praying this is the last of it. Let’s all make our last batch of chili folks. Let it be our offering to winter and bid it farewell. Oh, and don’t forget the cornbread.
Chili Con Carne
1 lb lean ground beef
1 onion, chopped
1 green pepper, chopped
1-2 cups water, depending on how soupy you want it
2 (15oz) cans red kidney beans with juices
1 (8oz) can tomato sauce
1/2 tsp salt
1 Tbsp. chili powder
2 bay leafs
cheese for garnishing
In large pot, brown ground beef, onion, and green pepper until meat is lightly browned and vegetables are tender. Drain and discard fat. Stir in remaining ingredients. Cover and simmer for 30 minutes to 1 hour. Remove bay leaf before serving. Yields: 6 to 8 servings.