My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Sunday, January 31, 2010

Chili- Mississippi Style

I really was not going to post a recipe today, since it was Sunday, but I just couldn't help myself. Everyone has their favorite chili recipe and there must be a zillion recipes out there. and you probably already have your favorite anyway. Mine happens to be on the back of the McCormick Chili-O-Mix package. To each his own.

When I checked the outside temperature this morning and it read 0 degrees, yes, zero. I knew it was a chili day.

I found this, heavens only knows where, and have been using it for about 4 years. My nephew, Randy, loves this for two reasons, one the spoon will stand straight up in it, really thick, and two I chop up 4 habanero peppers with the seeds and put those in. The kid could eat molten lava. This is not recommended or even suggested for the normal person. If you make this as suggested below, it is a wonderful chili.

Chili - Mississippi Style
about 3 quart

2 pounds lean ground beef
4 tablespoons chili powder
2 teaspoons salt
1 teaspoon sugar
1 large onion chopped
1 green pepper pepper, chopped
2 15-ounce cans of tomato sauce or tomato sauce with tomato bits
1 cup water
1 bay leaf
2 tablespoons vegetable oil
2 tablespoons flour
2-15-ounce cans red kidney beans, undrained

Cook ground beef in a skillet and drain liquid off. Add chili powder, salt, and sugar; mix well. Add onions, bell pepper, tomato sauce, water and bay leaf. Simmer for one hour.

Remove bay leaf and mix vegetable oil and flour, add to beef mixture; add beans. Cover and simmer 30 minutes, stirring periodically.

COOK'S NOTE: This just has to be served with saltine crackers or those little oyster soup crackers.

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