Recipe of the Week

This week's recipe calls for a little home fashioned Chili! This delightful dish is robust with flavor and if you use the right ingredients it isn't that bad for you either! This recipe is pretty spicy, I would recommend that you start of with only a 1/2 tsp of Cayan Pepper, taste and add more if your pallet allows you to! The recipe is as follows:

INGREDIENTS

• 1 lb lean meat, ground will do fine.
• 3 cans of beans. I prefer a mix for interest: pinto, black, navy.
• 1 Large can of stewed tomatoes
• 1 small can of tomato paste
• 1 large onion
• 5 cloves garlic
• 2T black pepper, fresh ground is best
• 1T ground cumin
• 1T onion powder
• 1T Paprika
• 1T Oregano
• 1T salt
• 3T chili powder
• 1 1/2 t Ground Cayan Pepper

STEPS

1. Brown meat in large pan. When the meat is nearly done, stir in the onion and garlic and continue stirring until the meat is done and the onions/garlic are becoming transparent.
2. Gently stir in tomato paste, stewed tomatoes, undrained beans, and the other dry ingredients. Chop the stewed tomatoes with your spoon (they're really soft) as you continue to stir in the ingredients.
3. Add Red pepper (Cayan) to taste--as much as you think you can handle (see heat scale). Simmer at least 30 minutes.
4. Chili will thicken as it simmers. To increase evaporation, heat without a lid.
5. Simmer at least 15 minutes on LOW heat. Makes about a gallon of Chili!