Bright sun shining on the white snow outside, a cozy fire in the fireplace stove, sharing the love seat with my sweetheart and warm bowls of chili. How’s that for a nice Sunday afternoon!
Chili con Carne
- 1 tablespoon bacon fat or vegetable oil
- 1 1/2 pounds ground beef
- 2 cups chopped yellow onion
- 1 cup chopped green bell pepper
- 4 teaspoons minced garlic
- 2 tablespoons chili powder
- 1 tablespoon Essence, recipe follows
- 1/2 teaspoon salt
- 2 teaspoons ground cumin
- 1 teaspoon dried Mexican oregano
- 1/4 teaspoon cayenne
- 1 (15-ounce) can whole peeled tomatoes
- 3 tablespoons tomato paste
- 1 teaspoon sugar
- 2 cups water
- (I add 2 15-oz, drained and rinsed kidney beans at the end of the cooking time and simmer a few more minutes until heated through)
Heat the oil in a large, heavy pot over medium-high heat. Add the meat and stir with a long-handled wooden spoon to break up the pieces. Cook, stirring, until the meat is brown and cooked through, about 5 minutes.
Add the onion, green bell pepper, garlic, chili powder, Essence, salt, cumin, oregano, and cayenne, and cook, stirring, until soft, about 4 minutes.
Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces. Add the squeezed tomatoes and their juices, the tomato paste, sugar, and water to the pot. Stir well and bring to a boil.
Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Remove the pot from the heat, ladle into large bowls.
Essence (Emeril’s Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Yield: 6 servings (More if you add beans)
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I've been going through so much this last couple of months…I'm going to watch the video in the morning while I have my tea!!
The chili looks wonderful on such chilly days. Glad to see Sue above : )…I hope to follow along too.
I haven't as yet, but was intrigued and remember Pastor and his family from so many years ago, fondly.
How nice to be able to follow along on line, Yes, thank you for sharing.
Diane mentioned this series to me last night. I'll be following along with you; I need this now too. Although I certainly don't understand suffering, knowing there's a God is a comfort to me.
Thanks for sharing!
I'm so thankful that you shared about Habakkuk and this series. I really need this right now.
Your chili looks wonderful!
God bless you – Julie
YUMMMM chili. I like mine with beans too. I've never had it over rice but that sure does sound delicious.
That series sounds fascinating. I totally agree that if I can't figure it out with God I'll never do it without Him
Precious post…looking forward to updates on your study.
Lisa RedWillow says
Your words are very comforting as when I too cant make sense of the world around me I always turn to a God and when things are bright and going well he is there with me also. I know he leads us on stepping stones. Each one is different and each of them has a lesson that we learn from good and maybe something we dont want to happen. He loves us and just want that love in return which is not too much to ask. Loved your post . Got me thinking. Your chilly is looking so good. I make chilli often and once won a chilli cook off. That was fun
Keep at it. Your not alone good or bad and I guess you know that.
Corners of My Life says
This will be a great new addition to our "Soup Sunday" recipes. Thanks.
Carrie @ Cottage Cozy says
Exciting message and delicious looking chili!
Hi Lorraine, That chili looks wonderful ~ I'll have to try Emeril's recipe. Thanks for sharing the message from the pastor too.