Bless Her Heart

Amazing that while I write this here in July that the temperature is 105 degrees outside.

Yeah, it will be August tomorrow…

And you would think that after living here I would be used to Texas weather now…

But I find myself wishing the weather was just a little cooler…

And thinking about all the warm, delicious soups and stews that I so enjoy making during the fall and winter…

Such as my Maroon Chili and my White Chili…both which any Mississippi State fan will find delicious.

My Maroon Chili is the “standard” combination of beef, beans, tomatoes, peppers and the perfect blend of spices.

My White Chili is a mixture of chicken and white sauce…and actually my personal favorite.

I love making chili because the house always smells so good while it’s simmering on the stove.

So while it may be a hot, humid summer right now…

A girl can dream, can’t I?!

• 28oz pinto beans, undrained
• 28oz kidney beans, undrained
• 1Tbsp butter
• 2Tbsp olive oil
• 2# ground beef
• Spices: (you could also use 2 (1.25oz) packages McCormick Chili Seasoning Mix)
• ¼tsp cayenne pepper
• ¼C chili powder
• 1Tbsp cumin,
• 1Tbsp garlic powder
• 1tsp Italian seasoning
• 1tsp salt
• ½tsp pepper
• ½tsp sugar
• Tomatoes:
• 30oz canned diced tomatoes, do not drain
• 30oz tomato sauce
• 10oz Ro-Tel tomatoes with green chilies
• 1 onion, diced (about 2C)
• 2 stalks celery, chopped (about ½C)
• 1 green bell pepper, chopped (about ¼C)
• 1 jalapeño, seeds removed and finely diced (about 2Tbsp)
• 1Tbsp white vinegar
• 2Tbsp Worcesthershire sauce
• 1Tbsp cooking oil
• For serving:
• Saltine Crackers (for serving)
• Sour Cream: Adds a cool, creamy contrast to the smoky spices.
• Shredded cheddar cheese
• Sliced green onions
• Tortilla chips and/or corn chips

Heat the olive oil: Heat the olive oil in a Dutch ovenover medium-high heat. Cook the veggies: Add the celery, jalapeno, onion and green bell pepper to the heated oil. Cook 5 minutes, until the onion is translucent.

Cook the meat: Add the ground beef. Cook 10 minutes, until browned. Transfer the beef to a colander set over a bowl to drain the fat. Return the meat to the pot. Discard the fat.

Add everything else: Add the tomato products, spices, Worcestershire and beans….everything but the kitchen sink…actually everything other than the crackers and toppings. Break up any large pieces of tomato.

Taste and adjust: As far as spices, remember that this is your chili…not mine. So feel free to twirk…I mean tweak…it as much as you want throughut the entire cooking process.

Bring to a boil: Bring the mixture to a boil. Cover. Turn the burner down to low.

Keep the burner on low: It is important that the burner be kept on low once everything’s added. A rolling boil can scorch the bottom or break down the beans too much…(and perhaps even ruin your expensive Dutch oven…one hard lesson learned lately).

Simmer: Cook about two hours, stirring about every 15 minutes. Note that the longer the chili cooks, the better it will taste because all of the flavors will come together better.

Taste and adjust (again)

• Not spicy enough? Add more cayenne pepper.
• Too acidic? Add a pinch more sugar or a splash of Worcestershire.
• Too thick? Add ¼C water until right.
• Too thin? Let the chili simmer about 15 minutes longer, without the lid. Note that you could also add a can of store-bought chili.
• Too tomato-ey? Add 1Tbsp butter.

To serve: Mix vinegar into the chili. Serve hot with your choice of toppings: saltine crackers, shredded cheese, diced red onion, cornbread, sour cream, Fritos,

To make in a slow cooker: Brown and drain the meat. Pour everything into the slow cooker. Cook on low for about seven hours.

To store: This is another one of those foods that actually does taste better tomorrow.

To store in fridge: Store up to four days in an airtight container. Reheat on the stovetop over medium heat.

To store in the freezer: Divide the cooked chili into separate freezer-safe containers. Label each with the date. The chili can be stored frozen from four to six months. To reheat, thaw the chili in the fridge overnight. Reheat the chili by letting it simmer in a saucepan until it’s fully reheated…or microwaving.