Thursday, April 4, 2013

Hot Pot of Yum

It's true.  I'm a Southerner.  I don't do cold well.  But, I can survive what we call winter down here without too much complaining.  However, I can't deal with wet cold. Wet cold is a whole 'nuther matter. This is the kind of cold that usually attacks your feet first and then you're screwed because it simply won't go away.  

Instead, it travels not UP your body but INTO your body.  Like all the way in, into your bones.  Then you're really, really screwed because even if the sun comes out and starts burning up the planet, that damn wet cold is already in your bones and it doesn't want to leave anytime soon.

This is what I've been dealing with all flippin' day. While rain is always welcome this time of year because it takes all the horrific pollen down the drain, today the rain decided to bring cold temperatures with it.  

Look at this dreadful stuff

Oh yeah, it looks cute until it attacks you.  Spiky little SOBs.

Here's a tip:  get outta that damn field you dimwit!
I mean, come on, really.  It's past Easter, the dogwoods and azaleas are blooming, we're supposed to be well into our brief spring which will quickly segue into our blazing hot, "have I gone to Hell?" summer and here we are with 40's, rain and cold in our bones.

So, despite the fact that it's April, I just had to fight fire with fire this evening.  You guessed it.  A big ol' pot of chili.  If you're not in the habit of making chili, you should rethink that.  It's not hard, you can add anything under the sun to it and it doesn't take long.  And, I can tell you with complete authority that it WILL knock that chill out of your poor, freezing, chattering bones!  Worked like a charm tonight.

Oh, yeah.  Warming up now!

Here's what I concocted this time:

1 lb lean ground beef, seasoned, browned & drained
1 large onion, chopped
1 green bell pepper, chopped
3 garlic cloves, chopped
2 Tbs chili powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp oregano
1/2 tsp salt
2 28 oz cans of tomato (crushed or pureed)
1 cup beef broth
1 can cannellini beans
1 can black beans

Brown the meat in a little olive oil and drain.  In your stock pot, or Dutch oven, saute the onions, peppers and garlic until the onions start to soften up. Stir in chili powder, cumin, coriander, oregano, and salt and cook about 1 minute. Add tomatoes, ground beef and beef broth. Bring to a boil then lower heat, cover and simmer about 30 minutes.  Add beans and heat through, about 5-10 minutes more.  

We like our chili with a variety of accompaniments.  Sometimes with a dollop of sour cream, cheddar, chopped green onions, Fritos, avocado; whatever sounds good at the moment. This pot of chili turned out awesome tonight and was just what the chilly doctor ordered.  Stay warm this spring!    

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