Not just for cowboys


I have a very long list of things I love about living in the vast state of Texas. But, I can’t share them with you today because that would take forever. However, I will tell you the two most important, and those are cute cowboys and chili. Not that I’m married to a Cowboy. But, if I ever do I surely would make him this dish. Moreover, if you have one in your life or wherever you have a family of your own then may I suggest you cooking this for your love one(s). And no worries if you don’t have a Cowboy cause they’re not required to eat this dish. 🙂

For those who don’t live in Texas, I know you probably think we are insane to be eating this dish all year round. But for us, this recipe is full of fantastic flavor and we’ll eat it regardless wherever it’s hot or cold outside. Haha! 😀

Cowboy Chili

INGREDIENTS

2 lbs. ground beef
2 Tbsp olive oil
1 medium onion, chopped
1 large bell pepper, chopped
1 garlic clove, minced
3 tsp salt
½ tsp pepper
2  C. water
1 (28 oz.) can of crushed tomatoes
1 (14.5 oz.) can of stewed tomatoes
2 cans of drained kidney beans (optional)
⅓ C. chili powder
¼ to ½ tsp cayenne pepper (optional)
2 tsp cumin
For thicker chili
⅓ C. cold water
2 Tbsp of flour

Optional:
Cheese
Cornbread
Fritos
Crackers

Let’s get cooking!

INSTRUCTIONS

Step 1. Pour two tablespoons of olive oil in a medium to large skillet then place meat into the pan. Cook on medium/high heat. Once the meat is thoroughly cooked and no longer pink, dump the meat into a colander  to drain the fat out.

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Step 2. Then very carefully transfer the meat to a medium/large pot and return to heat. Add onion, bell pepper, garlic and sauté for 1 minute.

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3. Next, add salt, pepper, water, crushed tomatoes, stewed tomatoes, beans, chili powder, cayenne, and cumin.

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Step 4. Bring to a boil over medium-high heat. Decrease heat to low and simmer for 20 min. If you would like a thicker chili mix add ⅓ cup water and 2 Tablespoons of flour together and add to the chili after it has simmered 20 minutes and cook an additional 5 minutes.20160404_195414

Recipe adapted from Chef-In-Training

5. Enjoy! 🙂

 

Cooking Tips:

Disposing of the fat

I often use my kitchen sink dispose of the fat as I find it so much simpler and to prevent my sink from clogging up I place a small/medium glass bowl under my colander.

Concern of transferring a freaking hot pan with heated food in it

I know that moving hot food from one pot to another can be nerve-racking for some of you. Especially, if you don’t have a lot of upper body strength due to your physical limitations. I totally understand how you feel. Since I do have Cerebral Palsy, I know what it’s like to be uneasy to carry a hot pot from one section of the kitchen to another. However, because I’ve been doing this for awhile, my discomfort with taking a hot pan off of the stove and transferring it has gradually decreased.

Although, If you are a beginner cook and you frequently feel nervous whenever you carry a hot pot from the stove to the sink and back. Then I have a few recommendations I want to share with you I often use. I hope it will help you feel more at ease transferring hot meat.

I often put an oven mitt on my dominant hand then I’ll pick up the handle of the pan and cautiously transfer the hot pan to my colander. Next, using my non-dominant hand, I slowly dump the meat out with a slotted turner. If you don’t prefer dropping all of the meat all at once into your colander, you can also use a large solid spoon to scoop it out.

I have another chili recipe cooking with the crockpot and will be posting it on my blog pretty soon. That one is not as complex and doesn’t have as many ingredients like this one does.

Keep up the good work. I know you’ll be an excellent chef someday.

Thanks again for reading! 🙂 

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