OK. So here’s a chili option for all you gluten free guys and gals (or not, whatever): Chili on a baked potato! Yu-uhm.
I like my tater-chili topped with a dollop of Greek style yogurt and a dash of hot sauce.
Or… my versatile chili is so, uh, versatile that you can even slap it on a tortilla with some taco fixings (Yes! It’s true!):
Here is my chili/bean burrito with some (you guessed it) hot sauce, fresh cabbage, little shredded cheese maybe (I can’t remember and it might be tucked inside.)
One recipe for easy-peasy Chili and look at all the fun you can have! I know. You’re welcome.
And, ladies and gentlemen, I’m still not done… but you’ll have to tune in Friday for my final cha-cha-chili post.
On a side note and because I’m not done with my coffee yet so I may as well keep typing… I was once informed by a Texan that real chili doesn’t even have beans in it. Being of Latino-German heritage and growing up in Minnesota, I was unaware of this. So, if you’re from Houston and you’re reading this entry, please reserve judgement.
I’m not Tex-Mex, I’m “Min-Mex.” Forgive me. I don’t mean to offend… 🙂
Coffee complete. Have a great day everyone!
Michelle’s Easy-Peasy Chili
Ingredients: 2 tbsp. olive oil, 1/2 med onion (diced), 1 clove crushed garlic, 2 med bell peppers (diced–approximately 1 1/2 cups), Two 15 oz. cans black beans (with liquid–don’t drain’em!), One 15 oz. can diced, stewed or crushed tomatoes, One 6 oz. can tomato paste, 1 1/2 tsp. chili powder, salt and pepper to taste.
Directions: Simmer onion (any kind will do,) garlic and olive oil for a few minutes. Add bell pepper and cook until peppers start to soften. Add everything else, stir and bring to a boil/simmer until peppers are fully cooked. You. Are. Done.
(OK. Yes you can top off your creation with shredded cheese, diced onions, sour cream, what have you… Then. You. Are. Done.)