Here’s a family recipe that is sure to please the kids. Don’t forget that they can help you cook too. And then they will announce proudly at the dinner table that they cooked dinner. It’s a great cure for a picky eater.
From the Avery Family’s Kitchen
Perfect for these fall days, afternoon tailgate parties and the slow home movement:
my mom’s awesome chili.
Chili Con Carne
2 lbs. lean ground beef
salt and pepper to taste
1 1/4 oz. can chili powder
1 medium onion, chopped
3 14 to 16 oz. cans red kidney beans
2 35 oz, cans tomatoes
3 to 4 bay leaves
10 whole cloves
dash of red pepper to taste (optional)
Brown the ground beef in minimal amount of butter or in a stick proof skillet. Salt and pepper beef to taste.
Add the onions and chili powder and stir well.
Transfer to a soup pot.
Slightly mash the tomatoes and add these with their juice.
Add the kidney beans and add some water by rinsing out their cans.
Add bay leaves and cloves. (My mom taught me to put the cloves and bay leaves in a tea strainer and hang it over the side of the pot).
Add red pepper to taste if you like.
Simmer on low heat for at least two hours to all day, stirring occasionally.
Remove tea strainer of cloves and bay leaves.
Serve as is or with any of the following toppings:
shredded cheddar cheese, green onions, sour cream, hot sauce, cilantro
Add corn bread and a tossed salad and you are done.
This is at least as good the next day!
I love to hear from you. What’s cooking in your kitchen?