From Flats To Lofts

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Chili: Take 2

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Hopefully you all saw Ruthanne’s vegetarian chili from yesterday. If not, please take a minute to check it out.

My version is probably a more traditional chili, and is based on the chili our Mom used to make when we were growing up. And it has what I think are pretty basic ingredients.

supplies(ground beef not shown)

Mom’s Chili

Ingredients:

1 pound ground beef
Tomato juice
1 medium onion
2 cans black beans
2 cans kidney beans
3 medium carrots
I can diced tomatoes
1 bell pepper
3 cloves of garlic
2 tablespoons Worcestershire sauce
4 tablespoons chili powder
¾ cup corn, fresh or frozen

Directions:

Cook and drain ground beef. Chop onion, bell pepper, and garlic and took until onions are beginning to soften. Add Worcestershire sauce and chili powder and stir. Add corn, beans, tomatoes, and chopped carrots. Cover with tomato juice and simmer for 20-30 minutes, until carrots are soft.

Serve with whatever toppings you prefer: cheddar cheese, jalapenos, crackers or chips, corn bread.

chili_toppings_bar

Our chili bar wasn’t necessarily fancy, but it was good, and made a simple meal a bit more special.

chili_for_dinner

So, there you have it. Two different ways to make chili, no matter where you are in the world. Let us know how you make chili and if you’ve ever hosted a chili party for the Oscars.

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