The theme this year was County Fair. As usual, I hang several of my quilts on our porch railings.
Lynn's Award winning Chili!
(all amounts are estimates)
3-4 lbs ground beef--browned and drained (collect, discard fat, return liquids to meat)
To the pot of browned meat, add the spices and stir until the meat is evenly mixed with the spices.
Spices: (vary amounts by your taste preferences)
1 tablespoon cumin
2 teaspoons chili powder
2 teaspoons ground red pepper
1 teaspoon ground black pepper
Rinse and drain three-four 15 oz cans of beans.
I use a variety, including black Beans, light red kidney, and dark red kidney
In a large crock pot, place
1-2 chopped onions
2/3rd of the meat
the rest of the meat
Pour over top:
One 29 oz can petite dice tomatoes
One 8 oz can of tomato sauce
1-2 small cans of diced mild green peppers
I rinse out these cans, adding the water to the crock pot to bring liquid level to 1 inch from top.
Put above ingredients into large crock pot. Cover and cook for 4-5 hours on low.
About 1/2 hour before serving, add:
1 cup of frozen corn
about 1/2 cup of dried polenta mixed with about 1 cup of water (if no polenta, use corn meal)
Cover and cook for 1/2 hour, stirring twice
Serve sprinkled with grated cheddar or jack cheese