I don't know where you are, but where Prattle is, it is freakin cold!!! And we're expecting even more snow. *wondering if we're going into another little ice-age*.
No banter between cooks today, it's too cold and I'm going back to bed and snuggle under the covers and dream of travel to a warm sunny place.
Here's a pic of Prattle's winter home.
Going for a local favorite..
Original Recipe Yield 10 servings
2 pounds ground beef
4 (14.5 ounce) cans kidney beans
4 (15 ounce) cans diced tomatoes
1 (12 fluid ounce) bottle beer
1 (12 ounce) can tomato juice
1 large white onion, chopped
1 green pepper, chopped
6 cloves garlic, minced
2 tablespoons chili seasoning
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon oregano
1/4 cup sugar
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
Place the ground beef in a large pot and cook over medium heat until evenly brown. Drain off the excess fat.
Mix in the kidney beans, diced tomatoes, beer, chili sauce, onion, green pepper, garlic, chili seasoning, black pepper, garlic powder, onion, cayenne pepper, oregano, sugar, tomato juice, and Worcestershire sauce. Bring to a boil. Reduce heat to low, and simmer for about 4 hours, stirring occasionally.
Amount Per Serving Calories: 389 | Total Fat: 11.5g | Cholesterol: 55mg
It is usually better the next day, if you can make it ahead. Toppings vary from sour cream, cheddar cheese and diced onion and in any combo. We always eat it with peanut-butter and honey sandwiches on white bread on the side! If you like a thinner chili, you can always add more tomato juice or crushed tomatoes and the juice. Yum!
We want to hear from you, let us know what you think!
Scuttlebutt and Prattle, at your service.