I came down sick on Thursday, missed work on Friday, and was pretty much sick all weekend! But, I do have a couple of highlights to share. First, please go here to read my earlier post about my earthquake experiences this weekend. Yes, I said earthquakes. We had 8 with in 24 hours. It was a wild ride!
I survived the earthquakes and my weekend was not a complete wash because I made my first pot of chili for the season tonight for dinner! And since I love my readers so much, you can make your very own pot tomorrow! Here you go . . .
2 pounds chili meat
2 cups tomato juice
3 cans (8 oz.) tomato sauce
2 cans whole tomatoes
1 can (15 oz.) kidney beans drained and rinsed
1 can (15 oz.) can pinto beans, drained and rinsed
1 ½ cups chopped onion
1 small green bell pepper chopped
1/8 teaspoon ground cayenne pepper
½ teaspoon white sugar
½ teaspoon dried oregano
½ teaspoon ground black pepper
1 teaspoon salt
1 ½ teaspoons ground cumin
¼ cup chili powder.
Brown meat over medium-high heat. Drain and crumble.
Combine all ingredients in a large pot and bring to a boil. Simmer for 1 ½ hours on low. Even better when cooked a day ahead and reheated.
And of course, you must add cheddar cheese (Yes, that's cheddar cheese. Did you know the orange cheddar cheese has food coloring to make it orange?) and a dolop of sour cream.