One of the best gifts anyone ever gave me was cooking classes, which my wife gave me for the holidays several years ago. I loved the class, not least because at the end of each session, we ate what we cooked — and, I got to cook alongside a man who was a Navy veteran, a student then in high school, a retired bookkeeper… the variety of people from different walks of life was fascinating.
The experience showed me, too, that you could study cooking for a lifetime and still only scratch the surface of it — there are SO, SO many recipes out there. And people keep coming up with new ones, all the time! (This fact blows me away still.)
So, I thought I’d kick off today by sharing a recipe that I make all the time in our house, especially this time of year now that it’s starting — thinking? — about getting cooler here. It’s a chili recipe that’s easy to make, all you do is pour the ingredients in a big pot, simmer them for an hour, and eat. (It’s especially good if you toast some French bread, which you can use for dipping.)
Here’s the recipe:
Brown in olive oil and little garlic 2 pounds of ground beef or turkey
Add 2 links of Italian sausage (this is optional)
When the beef/turkey is browned, put it in a pot along with
1 16-ounce can of pinto beans with juice
1 16-ounce can of kidney beans with juice
2 16-ounce cans of tomato wedges with juice
1 4-ounce can of black olives, drained
1 small can of sliced mushrooms, drained
1 package of Shelby’s Chili Mix (or your favorite mix)
Add a little Cayenne pepper + salt to taste
Simmer for 1 hour
What do you love to make in the fall? To help your running, or just because you love it? (Don’t feel pressure that you have to type out a recipe — if it’s online, you can simply add a link to share it 😃) — Terrell
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