I’m trying to post all my cold weather recipes, before the warm weather hits. However, here in Mesa, Arizona today, it’s 83 degrees right now. Pete and I are sitting outside, and if you can believe it, we are having a fire, watching basketball! We don’t have much wood left, and soon it will be in the 90’s and 100’s, yuck! We will be heading to Michigan the first week in May, and I can’t wait. We will stop in Bloomington/Normal, Illinois, where Pete and I grew up, before we move on to Macatawa! It’s always hard leaving the animals behind, but we have a great house/pet sitter coming, and I know they will be in good hands. The only thing, that keeps running through my mind is, our oldest Shih Tzu, Womack, is not in the best of health, as a matter of fact all three Shih Tzu’s have collapsed trachea’s, they are on medication daily. My biggest fear is, I won’t be here when they pass. I want to hold them while they pass on. They have brought such joy and unconditional love to my life, and I want to be there for them, at the end of theirs. I guess I can always fly back. We will be back anyway, on and off, all Summer, while other people rent our little slice of paradise!
This Chili recipe, is so perfect, while the cold weather lasts. It’s warm and comforting, and topped off with shredded cheddar and Monterey Jack cheese, and onions. I don’t like beans in my chili, but if you do, feel free to add your favorite.
This recipe makes enough for a crowd, ten people. So make a pot today, for a party, or just you and your spouse, or family. You can freeze the leftovers, and eat the chili, on that one last cold evening before summer hits. Stay warm my friends, and drop me a comment, I want to know if you like chili with or without beans? All my best, love, Stacey
• 3lbs ground beef
• 4 cups onion, diced, 2 for the chili and 2 for the topping
• 1 cup green pepper, diced
• 2 celery ribs, diced
• 8 garlic cloves chopped
• 3 Tbs olive oil
• 1 jalapeno pepper, seeded and diced, taking out the seeds makes them less hot.
• 1 Tbs. garlic salt
• 1 tsp. onion powder
• 2 Tbs. ground cumin
• 2 tsp. hot sauce, I like Cholula Brand, but use whatever you have.
• 2 bay leaves crumbled
• 3 tsp. sea salt
• 1 tsp. pepper
• 1 tsp. red pepper flakes
• 1/2 cup chili powder
• 1 cup of dark beer
• 1 16 oz cans stewed tomatoes
• 1 16 oz can petite diced tomatoes
• 1 8 oz can tomato sauce
• 1 8 oz can tomato paste
• 2 Tbs. Worcestershire sauce
• 3 Tbs honey
• 2 cups chicken broth, maybe more
• Cheddar, Monterey Jack shredded for topping.
• sour cream topping optional
1. In a large dutch oven or big pot, saute the onion, celery, garlic, and green pepper, in the olive oil, for about 10 minutes or until translucent.
2. Add the ground beef and cook until done, spoon off the grease.
3. Add the remainder of ingredients, and enough chicken broth to cover the top of the chili ingredients, at least 2 cups maybe more.
4. Stir until mixed completely.
5. Add more salt and pepper to taste.
6. Simmer on low heat, uncovered for 3 1/2 hours. Stir occasionally.
7. Top with cheese, onions, and optional sour cream.