Chili

When the weather turns cold, I like to cook a big batch of chili that lasts me 3-4 days. I use ground beef, onions, peppers, tomatoes, spices, and beans. If I feel fancy, I add some sliced smoked sausage as well. And I usually deglaze the pan with a splash of bold red wine after browning the beef. If I need to "stretch" that chili, I serve it over a bed of rice. Yeah, sue me.
Grew up in a poor middle class family of 7, so DM would serve chili over rice to stretch the meal.
 
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