Health knowledge made personal
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Updated My Favorite Chili(based on Easy Ed's -my father-in-law- recipe) 4 cups (12 oz bag) frozen pepper and onion mix (if these are larger pieces, grind in a food processor to desired size)2 cloves garlic (minced)1 15 oz. can tomato sauce1 14.5 oz. can petite diced tomatoes8 cups cooked pinto beans (the secret special ingredient)1/2 cup water3 TBSP chili powder1 TBSP cumin1/2 tsp ground dried coriander1 tsp saltfresh ground black pepper1 TBSP vinegar (this brightens all the flavors...trust me on this one!) Cook the peppers and onions until translucent. Add the garlic and sautee for a minute. Add a little water to the pan if you need moisture to keep the vegetables from burning or sticking. When vegetables are cooked, put everything in the pot except the vinegar. Simmer for 20 minutes. Add the vinegar in the end. Do you have a secret ingredient for your chili? Spill the beans! |
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That being said, I am currently done with school pick ups and am enjoying my afternoon tea with some fruit. The hot tea counter acts the cold fruit and the arctic temps the illustrator has to have in order to survive. I have pizza dough (3 different types) rising for dinner and the plan is some mixture of rosemary, potato and chicken. All of this is from leftovers, so it will be easy to put together for a Friday night pizza night.