Skip to main content

Gringo Chili


Chili.  With or without beans.  With or without meat.  Doesn't really matter as everyone has their favorite.  My favorite chili came from a store bought brand called Chili Magic Chili Starter. This magic can included beans with all the chili seasonings.  All one had to do was brown some meat, add the bean mixture and a can of diced tomatoes.  IT WAS FABULOUS!

According to Bush's website, Chili Magic is still available for purchase, just not locally.  Apparently in the great state of Texas we have to make our own chili from scratch.  And so I do.

Currently my T&T chili is one pound ground meat (beef, pork, chicken, venison) and one small onion cooked.  Add one can of petite diced tomatoes with juice, one can of pinto or charro beans with juice, two garlic cloves diced, two tablespoons of chili powder, one teaspoon of comino, salt and pepper to taste.  Simmer and adjust chili powder and salt to taste.  Fairly simple.

Scaled for Likability: Great
This chili is universal as it served over rice, hot dogs, or Fritos.  Sometimes I even have corn on the side or mixed in when served.  And always, no matter the dinner dish, lots of cheese to top.  The bigger the pot, the more there is for leftovers, the better the chili gets each time it is warmed up.  When tired of eating leftover chili, chili is frozen in quart bags for future usage.  Score.
Labels:

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t
Read more

So Sad Cake Brownies

  Oh my word how does a space as small a pantry becomes so disorganized? And in such a short time, nonetheless? While reorganizing the four 2x4 pantry shelves yesterday a golden back of the box recipe was discovered. Milk Brownies. Replacing yogurt for milk or applesauce for oil, these are commonplace alternatives. Milk for water in a box brownie, this had to be tried.  Stat. Modifications Made: Per the box, 1/3 cup milk replaced 1/3 water.  Half cup of chopped walnuts were added along with two tablespoons of Hershey chocolate syrup.  Because why not. Scaled for Likability: No, Thank You The milk was fine, the extra chocolate was fine.  Walnuts could have been doubled. The problem was the brownies themselves.  I accidently made cake brownies with two eggs instead of fudge brownies with just one brownie.  So sad.  These were given to the neighbor who prefers cake brownies.  If the neighbor liked fudge brownies (they are the best kind) these would have gone to the chickens. They have no
Read more

Papas a La Mexicana (Ranchera)

It  is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6  Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes).  Saute onions, tomatoes, jalapenos until soft.  Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water).  Bring to a boil and then add potatoes.  Cover and reduc
Read more