Chili

            Today I was at my son Ted’s house to invite him and Rita over for a bowl of chili.  They declined my offer because Rita had made enchiladas the day before and Ted was already heating the leftovers.  Rita watched Ted open drawers and search for something for opening a can.  Finally Ted found what he was looking for, and took the lid off a can of refried beans.  Rita looked sharply at Ted as he emptied the can’s contents onto her perfect enchiladas and exclaimed, “Ted, what are you doing?!  Why would you put canned refried beans on enchiladas?” 

 Ted looked at her and laughed, saying, “Because that is the way they come.”

 Rita’s eyes were as wide as saucers.  Her mouth dropped open.  She said, “Ted, I never even knew refried bean came in a can until I was sixteen!  In our home, we make them ourselves, from scratch.”

 I looked at Rita and told her, “You need to start cooking for me!”

Dorothy’s Chili

2 lbs lean ground browned beef

Add the following and sauté until tender:

1 onion chopped

1 large clove of garlic chopped or crushed

1 chopped green pepper

Add the Following:

8 oz can tomato sauce

8oz can of diced tomatoes

Small can of tomato paste

2 cans of kidney beans

1 can corn

Add ¼ bar dark chocolate bar

1 tbsp brown sugar

1 tbsp red peppers

3 tbsp chili powder

1 tbsp salt

1 tbsp paprika

½ tsp black pepper

¼ tsp cumin

¼ tsp cayenne pepper

1/3 cup corn meal or flower

(If you would like it a bit hotter add chopped jalapenos.)

After all ingredients are mixed in the pot, cover and put into a 350 F oven for at least one hour, maybe an hour and a half.  Stir occasionally so that the flavors mix throughout the entire chili.  Serve with tortilla chips, crumbled into the bowl with chili, cheese and sour cream.  If you would like you may add some chopped onion. 

PS:  Sometimes I make my chili out of pot-roast or brisket; any meat that’s lying around the refrigerator without something better to do.  As always, don’t be afraid to be creative!