And so it begins…..
“It” being the laborious, tedious, and oftentimes painful process of selling your home.
I won’t complain, though, because this day is something I have been eagerly awaiting for over two years. And the end result will be the posse and myself moving far, far away from Sin City.
In approximately 91 days…….not that I’m counting or anything….
More details on that later, I promise. It’s a really good story.
So instead, let’s talk about chili – especially this chili. It’s been a family favorite for quite some time now, and I was actually able to capture a photo before it was devoured.
Not an easy feat when you have two hungry teenagers glaring at you from over the counter.
6 Hour Chili – adapted from Williams Sonoma
- 5 lb. ground beef
- 5 garlic cloves, minced
- 1 yellow onion, chopped
- 1 can (28 oz.) tomato puree
- 8 tbs. chili powder
- 2-3 tsp. dried oregano
- 1 tbs. ground cumin
- Freshly ground pepper, to taste
- 1⁄3 cup cornmeal (or masa harina)
- 1 12 oz bottle of beer
- Sour cream, chopped red onion, grated,
cheddar cheese and/or chopped fresh cilantro
In a large sauté pan over medium-high heat, brow the beef, about 10 minutes. Using a slotted spoon, transfer the beef to a slow cooker.
Add the garlic, yellow onion, tomatoes with juices, chili powder, oregano, cumin, pepper, cornmeal and beer to the slow cooker and stir to blend. Cover and cook for 6 hours on low according to the manufacturer’s instructions.
Skim the fat off the surface of the chili. Stir well, then ladle the chili into warmed bowls and garnish with sour cream, red onion, cheese and/or cilantro.