Chili Time...

Terrace at Reynolds Plantation

First I have to share my favorite picture.  Not only is this my favorite picture, but this is also from my favorite weekend of 2010, so far.  Me & hubby at a 5 star resort in a suite on the club level on Lake Oconee filled with full moon evenings and amazing food & drinks. We shared beers and pink champagne with the squirrels. We may not go out of town often, but when we do - we do it right! Notice I said we- he is on his way to Atlanta for some stupid meeting and I am at the kitchen table blogging my Chili recipe, but then again the recipe is pretty tasty & I personally do not want to sit through a leadership class (the premise of a "Leadership class" doesn't even make since). Anyway I am pretty proud of myself!  Yesterday in between my chili and playing with my adorable doggy nephew Rudy I made my first dough ever, from scratch!  It paid off because it 

Rudy Rutland

 created yummy cinnamon rolls which I served for brunch this morning on my new china.  The recipe for these is of course The Pioneer Woman's, check out the link for the details. I definitely think my sissy, brother in law and husband enjoyed!  A family brunch is a perfect way to start off the week.  I also served fruit and the left over cheddar, onion, bacon biscuits  I prepared last night to go with our chili.  All in all a great weekend & happy The Tide and The Tigers both pulled through (we are an equal opps kind of house).
OK,  here it is - Lara's Chili ( I finished in the top three at the Chili Kick Off years ago with this - lost to the Publix team).
Lara's Chili

1 onion, chopped
1 red bell pepper, chopped
1 tablespoon minced garlic
1 pound ground sirloin
2 beers
1 large lime (or 2 small)
1/4 tsp cayenne pepper
1/4 tsp cumin
1/2 cup, plus 1 TBS Chili powder
Kosher salt
Black pepper
28oz can Tomato puree
1 can Rotel
1 14oz can diced tomatoes
2 14oz cans Dark Red Kidney beans, drained and rinsed
1 TBS red pepper flakes
1 TBS olive oil
Garnish with 1/2 red onion, minced, lime quarters, shredded cheddar cheese, sour cream, saltines or oyster crackers or cornbread, hot sauce, & chopped avocado
Saute onions and bell pepper in oil for about ten minutes, add 1/2 cup chili powder, cumin and cayenne pepper.  Mix well and then add the beef.  Allow beef to brown (another 10 minutes or so) and add garlic, beans, tomato puree, diced tomatoes, rotel tomatoes, 1/2 beer (do what you want with whats left), juice from 1/2 large lime or whole if small (prep the other half  or other one as garnish for finished chili), 1/2 TBS of Kosher salt & couple of cranks of black pepper.  Bring to a boil, reduce to a simmer & cover for about 3 hours, stirring every 20 minutes or so.  Make sure that the bottom of the chili doesn't burn & set heat on the level that ensures it. After about three hours, add 1/2 beer, 1 TBS chili powder, 1/2 TBS Kosher salt and red pepper flakes.  Bring back to a simmer and let liquid reduce for about an hour. You can also add hot sauce at this point if everyone you are serving likes it hot.  Here is the key you must serve it with a squirt of lime juice, minced red onions, chopped avocados, sour cream & cheddar cheese over crushed saltines (crackers or cornbread) - trust me you will adore!  Also please adjust the heat to your liking.  My version of chili has less meat and more beans compared to most, so please add more meat if you like.