This is what I like to cook. Basic, not too time- consuming, and satisfying to all the age groups under my roof. I don’t measure specifically, and I admit that anyone of their outcomes is influenced by my mood when I cooked it. However, I’m convinced that’s the way to be when you’re cooking. It seems to benefit each dish. So, express yourself while you’re making dinner. I mean c’mon, it’s not like we have a lot of extra time to indulge ourselves each day. Plus it takes any blame off me if you don’t like it! Sorry, I never mention pan size. Just use what you have. Truth is, I never seem to be able to find the ones they mention in real recipes!
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June 16, 2009
Ma's Chili
This is a dinner that can make everyone happy. Not much work, on the cheaper side, low-fat, healthy, and appealing to kids. Oh, and it feels like you really eat.
2 lbs. lean ground meat. Or just two of the bigger packages ( I usually mix beef and turkey)
3 cloves of chopped garlic
1 each: red, green, and a yellow/orange bell pepper chopped small
4 large cans of chopped tomato ( ? oz. don’t know, but I can never find the can that matches the recipe!)
3 normal size cans of red kidney beans
2 full soupspoon size of brown sugar
2 teaspoon size chili powder
Couple shakes of cayenne pepper
A container of low-fat sour cream (my kids have to have some fat!)
Shredded low-fat cheddar cheese (I like that ready -made bag size, sharp)
Other possible condiments if you want: chopped onion, guacamole, any flavors YOU might like….)Brown the meat in a large pot at medium heat (Let’s save the # of pans!). While that is starting, chop the garlic and peppers (the onion too if you’re going to put that on the table). Keep checking on the meat until it’s all browned. Throw in the garlic and peppers.
Next comes ONE of the spoons of brown sugar and chili powder and one shake of the cayenne. Now prep your condiments. Put in bowls for the table and stick in the fridge to keep cold. Clean up your chopping mess and do those dishes. Set the table.
Keep checking your pot. Heat might have to be turned to low. Dump in the cans of tomato and beans. Stir it up well. If you want more of anything, add it now. Black beans? More tomatoes for a more soupy texture? You get the drift... Leave your sugar and spices nearby. Cover it and leave.
Do a few other thousand things, all the time just checking and stirring.
Adjust the heat as necessary so it comes to a gentle boil. Taste and add the rest of your sugar and spices (more or less of any one of them to just the way YOU like it!), then put to simmer until ready to eat. I usually turn it off right before I try to get family to the table with clean hands.
While that’s all happening I pour milk, put condiments on the table, and serve my boys so it cools a little more. Depending on how I’m feeling about my thighs, I might put a bowl of tortilla chips on the table, or even a pan of jiffy corn bread (that recipe is on the box and it is easy, too). Everybody loves adding what they want to their bowl and stirring it in. Want it spicier? Add cayenne.
My family of five usually gets a dinner and another from that pot. If I can, I triple (at least) it all, including the pans. Then after it cools, I divide it up and freeze for future meals. It keeps for at least three months, but needs A FULL DAY to defrost before reheating.
