It’s chili season. Yum!
When I make chili, I tend to go with the flow and make it a touch different each time — and I never measure anything. This time, I had some black beans stashed from an attempt to make them out of the bag instead of a can for once and just didn’t get them to soften up enough in time to use them how I intended. So I froze them instead, knowing chili would be a great use. The result was absolute deliciousness.
Nom nom nom!
Roughly, here’s my ingredients/recipe:
Cook minced garlic, a chopped onion and multicolored bell peppers along with about 4-6 strips of bacon, also chopped into small pieces.
Add 1 lb. ground beef and brown, shaking on a little grill seasoning onto the beef while it cooks.
Add in a can of black beans (or 2 if you like more).
Add 2 cans tomatoes.
Add 2 cans beef broth.
Add in spices to taste. I used chili powder and cumin, and a small bit of cayenne.
Stick a lid on that pot and let it simmer for an hour, or as long as you wish. And voila — dinner!
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Back in Nebraska, where I’m from, everyone eats cinnamon rolls with their chili. I have never been able to get my husband overly excited about that — although what’s not to love about cinnamon rolls? They perfectly offset some spicy chili with a hint of sweetness. However, an idea for honey butter on the bag of Sister Shubert rolls we baked up got me thinking that was a perfect substitution. And so easy!
Easy, and yum.
Just soften some butter in the microwave, then add some honey to it and mix it up. Then baste it on your unbaked rolls and again when they come out of the oven if you want to be naughty like me. I imagine that if you wanted to let that butter harden back up, it could be saved for later, too, but we gulped all ours up. Enjoy!
I could eat this forever.
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You had me at black bean