Wednesday, January 9, 2013

Texas Beans & Chili…and hello!!

Hi there friends!!

I cannot believe I am blogging. What is blogging? Ha ha ha!

It has been such a nice break from EVERYTHING. But I definitely MISSED YOU GUYS!

We have SOOOO MUCH to catch up on! Let’s do COFFEE SOON!

To get back in the blog groove I thought I would share a chili recipe I made today. It is cold, rainy (turning snowy) here in West Texas and chili just HITS THE SPOT.


Texas Beans & Chili:

((please note I always create Hodge Podge Chili – meaning I always add a little of this and a little of that. But this is my  basic recipe.))

1 lb ground beef (you can use 2 lbs, I just only defrosted 1 lb)

1 T olive oil

2 cloves garlic, chopped

8 oz can tomato sauce

8 oz can whole tomatoes

15 oz can kidney beans

15 oz pinto beans

small can of chopped green chiles

3 T chili powder

1 t ground cumin

1 t ground oregano

1 t salt

pinch of red pepper flakes (you can use cayenne pepper, but I was out!)

6-8 cups of water (depending on your pan size)

pinch of cornmeal ((I didn’t have any other “thickener” on hand—I don’t even know if it worked LOL!))


Heat olive oil in a cast iron skillet. Toast garlic until slightly browned. Add meat and brown. Drain excess fat. Add remaining ingredients and simmer on medium for 2 hours or longer. I let my cook all afternoon and revel in all the yummo smells in my house.


It is DELISH!!


Have a WONDERFUL and WARM day!