Hello Friends!
I hope January has been treating everyone well!, and that you’re all warm and cozy, perhaps reading your favorite book! We are getting ready for a hard freeze out here, just like most everyone else. We’ve done our due diligence, wrapped the pipes, checked the AC bib, made sure we’ve had plenty of things to keep us toasty, from chili and soups to lots of cozy blankets, and of course, the fireplace is ready to go. I think like most Texas, we’re concerned about the grid holding up, so everyone cross your fingers for us, and I’ll keep mine crossed for all of you, too! I’ll include my chili recipe to help keep y’all extra warm and snug.
In other news, my husband is about to help me design the cover for my book, which I’m excited about. I think I have a vision in my head for what I’m wanting, and it will build off another piece of art he had recently done for me, assuming that I go in the direction I think I’m going in. I’m also working on putting together a glossary and a map, which I’ll be releasing on Facebook, in case anyone would like to use them as a reference, as some words can be difficult to pronounce, and I have always liked when maps are included in books that seem to include a massive area, as I’ve done with my version of the Underworld in “the Fae Chronicles”. I’m hoping to, at some point, build from this book and delve into the many lives of the characters I’ve written about, and so if I do, I think the map would come in handy, if you’re a big nerd like me, anyway!
My Chili Recipe:
large chopped onion
1 bell pepper (I prefer green for this particular recipe)
at least 1 serrano pepper and 1 jalapeno pepper (and sometimes we like to add some habenero, as well)
1 chopped garlic clove
2.5 lbs of ground beef
salt to taste
black pepper to taste
6-8 TBSP chili powder (or to taste...I am just very heavy handed)
oregano to taste
cumin to taste
2- 29 oz cans tomato sauce
2 cans rotel (whatever spice level you prefer)
Directions:
brown the beef, then add the vegetables to cook through.
Drain and then move to either a large pot, OR a crockpot if you just want to let it sit and cook all day.
Add everything else and cook...this can be good in 30 minutes of cooking (bring to a boil and then let simmer) OR you can let it get really great at around 4 hours on simmer...OR all day in the crockpot.. it all works. Everything is according to your taste, personally I like a LOT of flavor, so I tend to add more.
ALSO... I serve this over rice with cheese on top, sometimes we chop up some more fresh peppers and some green onions. If you have time and ingredients for cornbread, it goes nicely with chili. <3 I know a lot of people have told me that chili over rice is weird, but that is how my momma served it, and it's my favorite delivery system. ;) BUT... you can toss it on baked potatoes or have it by itself, or on noodles to make chili mac...super versatile. =)
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