Chili weather

Bought four one-pound steaks at the warehouse store. Bought an onion, at the regular grocery store. Threw it all in a pot.

Meat, cubed
Meat, ground
1 tube of chorizo
2 whole, firm tomatoes – chopped
1 garlic clove chopped
1 big yellow onion, chopped
1 teaspoon of Cummin
2 tablespoons of chili power
1 heaping teaspoon “fake salt” (can use real)
1 teaspoon cayenne
5 Serrano peppers, sliced
1 poblano pepper, gutted and chopped

Threw it all in a pot. Let it simmer about 12 hours. Some of the very best chili I’ve ever made. There was some other stuff, but I don’t recall.

The trick with the tomatoes is to skin them, them chop them up, get all that tomato stuff, pulp and juice, into the pot. The poblano pepper was a last-minute idea, but the chili was firm, smooth, soft, tender, yet firm. Added color.

Wasn’t terribly hot, either, but the flavor was just right.

Chopped part of a purple onion on top, and covered with Kraft “Mexican” cheese – grated.

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This is NOT a photo-op.