Spiffytown

This page is for recipes you can’t live without. Or that I just happened to post, and to keep them easy-to-find.

Spiffytown Chili
Note, this recipe is NOT low-fat, and don’t try to make it so. As Wordnerd says, ‘trust me.’ It’s good hot off the stove, even better the next day.
Ingredients:

• 1-2 lb ground beef
• 1 lb real bacon
• 3 cans kidney beans, light and dark (2+1 or 1+2)
• Large can each of diced and crushed tomatoes
• 4-6 cloves garlic
• 1 large onion
• 1 each green, red, yellow bell pepper
• chili powder, cayenne pepper, salt, black pepper, brown sugar, corn meal

1. Drain and dump the beans into a large stock pot. Pour in the tomatoes with juice and set to medium heat. Cover with chili powder, about 3 TBSP.
2. Fry bacon crispy, cool on paper towel.
3. Chop peppers & toss ‘em in the pot
4. Sautee chopped onion and garlic in the bacon grease. Toss ‘em in the pot when translucent.
5. Brown ground beef, sprinkle with chili powder, salt, pepper. Drain and add it to the pot.
6. Crumble bacon into pot, stir.
7. Taste test. Season the way you like it, I usually add cayenne pepper, more chili powder (used most of a 1.7 oz jar for this batch), salt, pepper, and a couple teaspoons of brown sugar. Sprinkle in a handful of cornmeal while stirring to add body.
8. Simmer for 1-5 hours. Serve with sour cream & grated cheese. Great over rice or with corn bread.

There, that’s as much as I can remember….