It's Chili in Miami

As the forecast predicted, it's cold and rainy. Okay, maybe you northerners don't think 73 degrees is cold, but it is cold enough to cook up a big 'ol pot of chili in Miami! Step one is done and in an hour, I'll add the beans. Here is what is cooking now:

Diced large red onion
Diced green jalapeno peppers (5)
Garlic cloves minced (3)
Ground beef (not lean) 1 1/2 pounds
1 1/2 t. salt
1/2 t. seasoned salt
1/3 cup chili powder
A couple of tablespoons of vegetable oil
1 lg. can diced tomatos
1 lg. can crushed tomatos

First, I heated the vegetable oil in my chili pot. Then I threw in the ground beef, onion, jalapenos and garlic. After letting that brown up for 10-15 minutes, I added the tomatoes, chili powder and salts. After bringing to a boil, the heat goes on low and the pot gets partially covered for one hour. After an hour, I'll add one can each of black beans, red kidney beans and chili beans and bring everything back to a boil. At that point, it's ready to eat, but I think I'll let it simmer for a couple more hours. No matter how long I let it cook today, it will still taste better tomorrow! My partner is making the best cornbread recipe ever, a recipe we found on the internet late last year. The words the "best...ever" are admittedly overused, but if you try this cornbread (and I strongly suggest you do), you will see that the descripton is appropriate in this case.

Chili- finished and ready to eat. It was wonderful.

I'm gonna make some mighty fine bread pudding tonight...and the eggs.