Chili
Chili
2 lbs meat cubed,1/2 lb smoked bacon diced
2 large onions chopped
1 Tbsp cumin
1 Tbsp chili powder
1 Tbsp paprika (optional for the color.)
2 cloves garlic
water
salt and pepper to taste.
Crisp the bacon, remove from the pot, brown the meat on all sides, remove and reserve the meat and bacon.
Cook the onion and garlic in the bacon grease, when the onion has gone soft add the cumin, chili powder, and paprika, return the meat to the pot, add just enough water to cover the content's. Bring the mix to a boil set a cover and turn the heat down and simmer for a few hours, thicken with some cornmeal or stale tortillia's will do in a pinch.
Serve with sour cream, or cottage cheese, and diced onion.
Best to make a day ahead as it it seems better the next day heated up.
What is so hot about this recipe, well there really isn't anything hot about this recipe, but that shouldn't stop you from doctoring it up to you level of heat.
If you have family members who can't take the heat you can, I suppose they can either give up their fair share of chili to you, or maybe you can have a small bowl with filled with chopped onion, chili powder, hot sauce, and laced with peppers of your liking.
Spoon out the fixings to your taste, and all at the table will enjoy their version of the dish.
2 lbs meat cubed,1/2 lb smoked bacon diced
2 large onions chopped
1 Tbsp cumin
1 Tbsp chili powder
1 Tbsp paprika (optional for the color.)
2 cloves garlic
water
salt and pepper to taste.
Crisp the bacon, remove from the pot, brown the meat on all sides, remove and reserve the meat and bacon.
Cook the onion and garlic in the bacon grease, when the onion has gone soft add the cumin, chili powder, and paprika, return the meat to the pot, add just enough water to cover the content's. Bring the mix to a boil set a cover and turn the heat down and simmer for a few hours, thicken with some cornmeal or stale tortillia's will do in a pinch.
Serve with sour cream, or cottage cheese, and diced onion.
Best to make a day ahead as it it seems better the next day heated up.
What is so hot about this recipe, well there really isn't anything hot about this recipe, but that shouldn't stop you from doctoring it up to you level of heat.
If you have family members who can't take the heat you can, I suppose they can either give up their fair share of chili to you, or maybe you can have a small bowl with filled with chopped onion, chili powder, hot sauce, and laced with peppers of your liking.
Spoon out the fixings to your taste, and all at the table will enjoy their version of the dish.
