Foggy/Frisky Morning = Chili For Lunch

March 8, 2014

It’s a foggy/frisky morning here! As I looked out my kitchen window I couldn’t even see the Buttes. I went outside to get some pictures of the creek and was surprised…it’s was misty outside and unbelievably still. Quite a change from our 60+ degree day yesterday!

 

It is a muddy, mucky mess out here! The roar of the creek had been calling me since really early this morning so the mud didn’t deter me from getting some pictures. Thankfully, I have several pairs of Muck boots….best invention ever!

 

The creek behind our house has more water in it now than it has had for several years!

 

I can almost say that spring is in the air. I say “almost” because I know better. Mother Nature usually keeps a bad storm or two up her sleeve for the middle of calving season, which we start next week. I’m hoping she has gotten it all out of her system, but I doubt she has.

 

The horses and cattle are sure enjoying this warmer weather! I caught the boys playing by our horse this morning too. Boys will be boys….

 

Dillon was trying to play with Doc (my black horse), but he wasn’t having it. Shotgun was frogging around…..I might have my work cut out for me riding him the next time!

 

Chilly morning like this are a great day for……Chili!  Here is my recipe for Chili. I’m even sharing my “secret” ingredient…..why not….it pushes it over the edge and will have people wondering what it is.

 

Cheyenne’s Chili

  • 1 ½ lb. Ground Beef

  • 1 Large Onion, Chopped

  • 3 Cloves Garlic, Crushed

  • 2 TB Chili Powder

  • 1 tsp. Salt

  • 2 tsp. Cumin

  • 1 tsp. Season Salt

  • 1 tsp. Cilantro

  • 2 tsp. Oregano

  • 2 tsp. Cocoa Powder *Secret Ingredient* 

  • 1 TB. Sugar

  • 1 tsp. Red Pepper Sauce

  • 4 oz. Chopped Green Chiles

  • 2 – 15 oz. cans of Diced Tomatoes

  • 2 small cans of Tomato Juice

  • 2 – 15 oz. cans of Red Kidney Beans, Undrained

Cook beef, onion, and garlic in a stockpot or large, deep skillet.

 

*I have this amazing little tool I use whenever I put garlic in a recipe. It’s a Pampered Chef Garlic Press….and I think it’s one of the most clever inventions ever! Here’s how you use it:

 

Put a clove of garlic in and squeeze….easy as that! Remove the skin left behind and repeat…..pure genius!

 

When done, drain the grease off. Stir in remaining ingredients except the beans. Heat to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally.

 

*You may want to taste it at this point and see if more seasonings need to be added.* Stir in beans. Heat to boiling; reduce heat to low.

 

Simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.

 

Serve with corn chips, shredded cheese, sour cream, etc. We are known to accompany our chili with cinnamon rolls too…..yum! Hope you enjoy this recipe…..it’s a keeper! ~Cheyenne

 

 

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