Showing Love thru Chili

I love to cook.  Hmm… well, I love to cook when I don’t have to.  Like, I hate the routine of making dinner because I have to rush home from work and throw something together and usually rush right back out for one of the kids’ many activities.   But I do enjoy being in the kitchen, I get it from my father and my grandmother.  I have spent hours in the kitchen with both of them, and learned more than I ever could from any food network cooking show.  I will never forget the smell of my grandmother’s house after she fried meatballs for her red gravy (that would be spaghetti sauce for you non-italians). You could never leave her house hungry. She had to feed you. It was her way of showing love. And I guess I feel the same way about cooking, its my way of showing love.

I have a few recipes that I like to believe are really good.  One of them is chili.  I have gotten many compliments on my chili.  I have made it for several fundraisers, and completely sell out.  Lots of people ask if my chili is spicy, and my response is that it is very flavorful without the bite.  (which is usually followed by my favorite partner in crime snorting at me)  I like a little fire in my chili, but the northerners up here seem to be afraid of spice.  Everything is really bland.  I believe the trick to really good chili is all about the vegetables – peppers, red onions, green onions, cilantro, and garlic. 

Chili

I think that you should have as much vegetables in your chili as meat (which I do a beef/pork combo). My grandmother always told me that this rule applies to just about every recipe, “When you think you have enough onion, add some more and then its enough.” I usually make a big pot before the summer because in a couple of weeks I won’t want to heat up my kitchen. So, I showed my love to my family yesterday and made a pot of chili.

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2 Comments »

  1. T with Honey Said:

    All those veggies sound delicious!
    My husband landed in TX when he came to this country. His first complaint about ordering chili up north… “why are there beans in here?” Second complaint was “not hot enough”. I bet he’d love your chili. Would you mind posting the recipe so we can try it sometime?

    • lnicole77 Said:

      That is so funny, I dont put beans in mine unless I am making it for someone local. And then I add them last, and only to the portion I am giving away. No one in my family wants the beans.

      I really dont have a recipe, but this is what I did yesterday.

      I use a REALLY large pot,

      5 pounds of ground beef, 2 pounds ground pork, 1 pound jimmy dean breakfast sausage, all three browned, and drained using a fat seperator so I could pour the stock back into the browned meat.
      Veggies – all chopped and added to browned meat to wilt (if you add to raw meat, you lose the natural juice when you strain the meat )

      4 – peppers, 1 red, 1 yellow, 2 green,
      2 – large red onions
      1- white or yellow onion
      2 – bunches green onion
      1 bunch cilantro
      3 heaping tea spoons of minced garlic

      i then added two envelopes of mccormick chili seasoning, and then added more cummen, chili powder and zatarans cajun seasoned salt to taste

      2 cans tomato paste, 2 cans tomate pure and 2 cans tomato sauce.

      Slow cooked on low heat for about 3 hours. Slow cooking it is key, takes the acid from the tomato’s out andmakes really flavorful!

      Sorry I dont have a better recipe to share, every time its a little different. If you ever make it let me know how it turns out.


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