The Joys of Chili

   Yesterday I gave you a chili recipe from my husband but I neglected to give you some ideas on how to use it.

     First off, you can have it the purist's way and just serve it in a bowl without any toppings.  If you want, you can top it with any of the following: sour cream, shredded cheddar cheese, shredded mozzarella cheese, oyster crackers or saltine crackers.

      The next day, using only the thickest and least watery parts of the chili, you can put the chili into a tortilla, with sour cream or ranch dressing, lettuce, tomatoes, olives, shredded carrot, shredded cheese.  Try this once, and you'll be hooked.

       The third day, take any remaining chili and serve it over spaghetti.  Top with Parmesan cheese.

        The fourth day, there should be precious little of the chili left,  but try it inside a bowl of tomato soup, topped with shredded cheese.  Or not.

         Chili is really a grocery stretcher because there are so many ways to serve it, and things to serve it with.

Another Home Made Chili

        My friend Kat from the blog Homesteading on the Internet recent post on her husband's family's chili recipe made me think of my husband's new recipe.  It is not as hot as other chili's that he has made, and for my easily upset stomach, this is a good thing.  I really enjoy this recipe and Nathan even said it was okay to share it with you.

What you'll need:
                               2 pounds of hamburger meat
                               2 cups combined of chopped onions and peppers
                               vegetable oil to cook in
                                1 tsp garlic powder
                                1 large can of Goya black beans, undrained
                                1 small can of black beans, undrained
                                1of tomato paste
                                2 TBSP of taco mix
                                1/2 tsp of paprika
                                1 tsp chili powder
                                2 small envelopes of Goya Sazon
                                1 cup of water with a beef bouillon cube mixed into

Directions:
                               Put about two tbsp of vegetable oil into bottom of dutch oven that has a cover. Brown the hamburger into it. Drain of fat.
                               Break up hamburger into small pieces, then add all ingredients. Mix everything together. Bring to a boil, then reduce heat to a simmer.  Let the chili simmer an hour or more, stirring occasionally.  If the chili gets to thick, add water a 1/2 cup at a time.
                               Serve.  Refrigerate with cover any leftovers.  Taste better every day after making it.

Note from Mary - this is delicious in a warmed tortilla and/or with shredded cheddar on it!