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Beautiful Food: Just In Time for Sunday Dinner

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Skillet Chicken With Mushrooms and Red Potatoes

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Straight From the Wagontrain: Sunday Night Chili

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Did you ever wonder where chili comes from? Whether you have the 4 alarm chili that leaves you eyes watering and your hands frantically searching for the milk, or a mellower blend of vegetables, meat, beans and delicate seasoning, almost everyone enjoys a good bowl of chili.

Maybe if we were eating the same chili as the cowboy trails of the American west where this popular dish originated we wouldn’t be so quick to fill our bowls! Chili peppers were mashed together with whatever meat was available, beans and whatever other herbs were available and cooked overnight. The chili peppers could mask the taste of meat which was a little past it’s prime.

Check out the recipe below for a secret ingredient, ginger, for a delicate warmth on a cold winter night.

Sunday Night Chili

5 lb ground round or 95% lean ground beef

1/2 red pepper

1/2 sweet onion

1/2 green pepper

3 T chili powder

1 T garlic powder

1/4 t ginger

1 small can diced tomatos

1 large can tomato sauce

1 small can dark red kidney beans

1 small can hominy

Brown the meat with diced pepper and onion, add spices, then tomatoes and beans. Cook on low for an hour. Serve with rice or elbow macaroni. Mix up some cornbread to round out the meal.

Cornbread

1 c flour

1 c cornmeal

1 t salt

3 t baking powder

1/4 c suger

1 egg

3 T oil

1 1/2 c milk

Mix sugar, oil, egg. Sift together and mix with previous ingredients. Stir in milk. Bake 15-20 minutes at 400 degrees, until a toothpick inserted in middle comes out clean.