I am really getting cabin fever. I am finally feeling better after being sick for a week.
I have stayed indoors all weekend because it has been so cold and miserable outside.
Seems like perfect weather for a big pot of my all day chili!
I will give you my recipe in a minute, but first I want to congratulate
Judy of 20 North Ora for winning my giveaway of the little rusty bird
and birdhouse. Email your address to me Judy so that I can fly that bird
down to Tulsa! And thank you to all of you who participated. I have
another giveaway in mind that I hope you all will enjoy.
Susan's All Day Chili
1 pound of beef stew meat
EVOO to coat pan
1 diced yellow onion
1 diced green pepper
2 cloves minced garlic
Chili seasoning blend
2 cans diced tomatoes (undrained)
1 can of drained black beans
Pat the stew meat dry. Heat oil in dutch oven. Add meat a few pieces at
a time. Make sure that all of the meat browns well. Remove meat from
pot and add onions and green pepper. At this point I add some Kosher salt
to make sure the onions and the pepper sweat. After a few minutes, add the
minced garlic. Now add the chili powder blend. Let this heat up a bit to
bring out the flavor. Add some of the juice from the tomatoes to deglaze the
pot. Add the rest of the tomatoes, all of the juice and the meat. Cover and let
the pot simmer for at least one hour. I like the meat to be really tender, so
take your time with this. Then remove cover and let the chili simmer for another
45 minutes. I like the juices to condense and to intensify the flavor. Just before
serving, add the drained and rinsed black beans.
I usually serve my chili over cooked brown rice, and I garnish the bowls
with shredded cheddar cheese and chopped scallions.
Love some homemade cornbread with this too.
Bentley has been smelling the chili cook all afternoon.
His daddy gave him some popcorn as an appetizer.
What a lucky dog!
Susan and Bentley