*sigh, swoon swoon, sigh*
That. Felt. Divine.
Hostessing. If I don't get to play hostess at least once a month I turn into a werewolf. It's true. You think The Wolfman is Benicio Del Toro but you're wrong! It's me! I will kill your children with my frighteningly frilly aprons!
The Sweet Lovin' Man & I had some friends over to watch THE SAINTS DESTROY THE COLTS (Holla!) and I got to make 120 different food substances. It felt reeeally good, greatly needed, major weight off my shoulders, amen.
I'm not even sure if it's been a month, but Sweet Fancy Moses, it FELT like it. Cross country trips, unpacking, blah, blah, blah, three or four years passed I swear. I have battle scars! My hand doesn't whisk quite the same way...
And the big hit of the day... aside from the PRETZEL BREAD that I didn't take pictures of (but seriously, do you NEED a picture? It's gooey bread with pretzel salt- just say thank you to Jesus NOW & we can move on)... it was...
GAME DAY CHILI.
AWWWW, YEAH, MARTHA FOCKERS.
Hearty, beefy, beaney, spicy, (gassy?) DELICIOUSNESS in a bowl. The ultimate comfort food. The ultimate in deliciousness.
I'm salivating. Drool is filling my oral cavities.
I can't help it.
"Oink, oink," says MandiCrocker. "Snort, snort."
I really like food way too much. Do you ever feel that way?
Anyway, here's the recipe. You may also want to thank Jesus for Southern Living, too. That Great Creator of all fattening recipes.
AND... it is soooo easy. You put stuff in a big pot & cook it.
GAME DAY CHILI INGREDIENTS:
Prep Time: 25 minutesCook Time: 3 hour(s) Yield: 13 cups
- 2 pounds ground chuck
- 1 medium onion, chopped
- 3 to 4 garlic cloves, minced
- 2 (15-ounce) cans pinto beans, rinsed and drained
- 3 (8-ounce) cans tomato sauce
- 1 (12-ounce) bottle dark beer
- 1 (14 1/2-ounce) can beef broth
- 1 (6-ounce) can tomato paste
- 1 (4.5-ounce) can chopped green chiles
- 2 tablespoons chili powder
- 1 tablespoon Worcestershire sauce
- 2 teaspoons ground cumin
- 1 to 2 teaspoons ground red pepper
- 1 teaspoon paprika
- 1 teaspoon hot sauce
- Garnish: pickled jalapeño pepper slices
- cheddar cheese
- sour cream
Cook first 3 ingredients (ground chuck, onion & garlic) in a Dutch oven or a big mother pot over medium heat, stirring until meat crumbles and is no longer pink. Drain well.
Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish with a hunk of cheddar cheese, onions and sour cream.
BECAUSE YOU CAN.
Werewolf Full Moons Over My Hammy,