Monday, January 30, 2012

Day Seven

It was a little chilly this morning (I know it was warm for the rest of the country but for Southwest Florida it was only 53 degrees and that is chilly for us) so I decided to make chili, cornbread and peach cobbler. No shooting practice today oh well there is always tomorrow

Here is my chili recipe:

3 cups diced tomatoes (Not from a can - dice them yourself)
1 can of black beans (La Costena) (Do not drain I use this brand for the broth in the can)
1 can of pinto beans (La Costena) (Do not drain)
1 teaspoon dried oregano1 jalapeno pepper diced (optional or more if you like it really hot n spicy)3 cups yellow onion chopped2 tablespoons minced garlic
1 pound ground beef2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground mustard

In a 3 quart crock pot combine diced tomatoes, black beans, pinto beans, oregano, & jalapeno pepper. Put on low.

Saute onions in olive oil in large frying pan until almost brown over medium heat.  Add in minced garlic.  Saute till brown.  Stirring frequently.  Add in ground beef.  Keep stirring.  As beef browns add in dry spices one at a time stirring them into meat completely before adding in the next spice. (chili powder, cumin, mustard).  By now the meat should be completely browned and seasoned.

Drain (there shouldn't be too much to drain if you use lean ground beef) and add to crock pot.  Slow cook for about two to three hours. 

Here is the link to my Sweet Cornbread Recipe:

Here is the link to my Peach Cobbler Recipe: (as noted before I double the recipe for a 6qt crock pot, drain the peaches, let cool for an hour before serving, serve with Vanilla Bean ice cream):

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