Monday, October 20, 2014


You will need:

1 pound of extra-lean ground beef
Salt and pepper to taste
Garlic: 1 clove, 1 tsp powder, or 1 tsp minced

1 medium onion, red or white
½  red pepper, chopped
½  green pepper, chopped
1 Cup of chopped fresh mushrooms or 1 can
1 Cup of chopped carrots
1 Cup of chopped celery

1 can of Heinz beans in tomato sauce (I hate Kidney Beans!)
1 can of Hunt’s tomato sauce, any style
1 Tablespoon of chili powder, use more or less to suit your taste  

On medium heat cook the ground beef in a large pot, stirring occasionally. Add garlic, salt, and pepper to taste. 

Chop the vegetables while your beef is cooking, and when the beef is done, add all the vegetables at once. Stir the mixture, cover the pot, and let cook until carrots are tender; carrots need more cooking time. Make sure to stir occasionally so it doesn’t burn; extra-lean ground beef contains little fat.

When the carrots are tender, add the Heinz beans in tomato sauce and the Hunt’s tomato sauce. With the empty Hunt’s can, fill with water and add to the pot. Add chili powder, stir the mixture, and reduce heat. Cover the pot and let simmer for about hour, stirring occasionally.

Serve hot with a topping of shredded cheddar cheese and warm buns or biscuits.

Here is a recipe for biscuits to serve with your chili.

You will need:

4 cups of flour
2 tablespoons of baking powder
1 cup of butter
2 cups of milk

First, heat the oven to 375.

Mix the flour and baking powder together in a large bowl. 

Using a potato masher, (yes, that's right) mash the butter into the flour until you have coarse crumbles. 

Pour 1 and 3/4 cup of  the milk over the mixture, and stir with a fork until you have a ragged dough. 

You will now knead the dough, so lightly flour your working area, and keeping hands floured, knead dough until it comes together in a soft ball.

Get out the rolling pin, or whatever you use to roll the dough, and roll out the dough to about 1/2 inch to 1 inch thickness. 

Using a drinking glass as a cutter, cut out rounds, and place on ungreased baking sheet. Keep gathering the dough and repat and repeat process until all the dough has been used up. 

Brush the tops with the remaining milk and place in the oven for about 20 to 25 minutes, or until lightly browned.