I made chili last night for tonight.

[bearfan454]

It's always better the 2nd day to me. Easy recipe too.

Brown 2 lbs lean hamburger meat.

Dice 2 onions and 6 garlic cloves.

Add onions, garlic, a large can of diced tomatoes, a large can of pinto beans, and a can of chicken broth.

Add comino, chili powder, and salt to taste.(cayenne is optional too)

Simmer on a low flame with the lid on for about 40 minutes.

Let it cool and put it in the icebox for the next night.

Heat it up the next night and serve with jalapeno cornbread or crackers.

Caution: You may be sleeping alone after eating this. Know what I mean ?

[ernstbass]

1. It really is better after sitting over night, isn't it?

and worth sleeping alone for a night!! I love chili w/ little oyster crackers in it.

[bearfan454]

2. The flavors seem to blend together better. nt

[OldLeftieLawyer]

3. I fixed it a couple of days ago

So, it's going to snow - they say "a lot" - here tonight. That means chili, chopped sweet onions, grated sharp cheddar, some sour cream, more jalapenos, and broken up taco shells (that's all we have around here).

And, yes, sleeping alone is WELL worth is................

[NMDemDist2]

4. hey Bear! I think I'll make a pot of chili BEANS this weekend

:puts_on_flamesuit:

:popcorn:

[anitar1]

5. That does sound good. chili is so good for the system.

I just got over a doozy of a cold. Forgot to make my really hot Texas chili. Usually nips a cold in the bud, for me.Loaded with cayenne.

[NMDemDist2]

6. oooo I have to go easy on the cayenne

Mr Ketchup is a wimp LOL

[grasswire]

7. I found a new trick for chili...

...I add a couple of spoons of "Better Than Bouillon" beef stock base, and also some worcestershire sauce. It enriches the broth. Remember, though, that BTB is salty, and adjust accordingly.

Oh, and I throw in a handful of masa flour toward the end. It thickens things up beautifully and adds flavor. And I usually add a spoonful of finely chopped bell pepper. And I use no garlic -- it's a family thing.

Vive le difference!

[anitar1]

8. I do the masa flour thing when I make beans for

refries. Not a lot of masa , but just a tablespoon or two. It makes a big difference in taste.Got this tip from my favorite Mexican restaurant in California.Add it when the beans are done and then simmer for a few minutes. Then refry.

[anitar1]

9. More on the refried beans.

Sometimes, if I have the time, I put them in a Le Creuset casserole and bake them in the oven for an hour or so, stirring occasionally. Delicious. No mashing ect, just add a tablespoon or so of lard or oil before baking. Lard is best though.