The basis of this has brought a semi-serious question to mind: where are y’all from?? I really want to know so let me know for real! Moving on…
I don’t know about y’all, but here in Alabama, some things you just can’t cook (according to grandma’s all over the state) during the summer. Any kind of soup is one of them. Go ahead. Find a woman over the age of 50 that will say it isn’t too hot right now for soup. I’ll wait. In all honesty, I catch myself pretty often when trying to come up with ideas for dinner saying, “this sounds really good… but it’s too hot for that.” Really? The weather outside deems what is and isn’t okay to cook? And when you really think about it, your food is hot when you take it off the stove or out of the oven no matter what month we’re in so… how is it too hot to have chili but not a hamburger?
Living in the South is so complicated…
Yesterday, Wesley and I were having our Tuesday conversation (every. single. Tuesday.. like clock work) about what we’re going to eat this weekend. I’m going to get off the yellow brick road for a second and talk about this Tuesday conversation. Wesley loves his food. He loves it so much that after he has had time to recover from the weekend on Monday, he’s already thinking about the upcoming weekend by Tuesday. He’s not so much concerned with what we’ll be doing though.. just what we’ll be eating. I’m serious. So serious. One of our favorite things to do together is to cook. By Tuesday afternoon he wants a plan of what we’re cooking every night of the weekend. On a scale of one to ten, the guy is a twelve when it comes to being obsessive about food. In the beginning of our relationship, I tried to be the sweet girlfriend that fixed his plate for him one time after I cooked a meal for him…. It was the first time and the last time. Being the sweetheart that he is, he kissed me and told me thank you. Then proceeded to take his plate back to the kitchen to “season” his food just the way he likes it. Psycho, I tell you.
Back to our Tuesday conversation… we mutually decided that we wanted chili this weekend. It’s in the 60s at night right now, and it will be in the low 80s during the day, so… maybe if we get some pumpkin scented candles, we can pretend that it’s fall and not too hot for chili?
While I’m making my grocery list, I wanted to share with y’all my super-duper yummy go-to recipe when it comes to making chili. It only takes a few minutes to throw together – or if you really want to make it feel like fall, throw that ish in the crockpot! There’s no simmering for at least an hour with this recipe. It has literally been perfected so there’s no need for that. BUT, if you like a thicker chili, low and slow is the way to go.
If you’re from Texas, I hear that beans are HIGHLY contested there. Apparently the chili is beanless? WHO THE WHAT? Can’t even.
- 1 lb ground beef
- 2 (15 oz) cans chili beans, drained
- 1 (15 oz) can pinto beans, drained
- 1 (28 oz) can diced tomatoes with juice
- 1 (6 oz) can tomato paste
- 1 cup beef broth
- 1 1/2 tbsp chili powder
- 1/2 tbsp worcestershire sauce
- 1/2 tbsp minced garlic
- 1/2 tbsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- Heat large skillet over medium heat.
- Add ground beef and minced garlic and cook evenly until browned.
- Drain excess grease and add to large pot or crockpot.
- Add in all other ingredients and mix well.
- If cooking on a stovetop, cook on low to medium heat for about 30 minutes. If cooking in a crockpot, cook on low for 4-5 hours.
- Stir occasionally.
Now, typically I would serve chili on a cold day with jalapeno cornbread… but I’m feeling like I might serve this up with some regular ole saltine crackers this weekend. I haven’t decided yet, so I may have my cornbread ingredients on stand-by just in case… and by ‘cornbread ingredients’ I mean a box of Jiffy.
Until next time…