With temperatures in the mid-forties today,
Mr. Hawthorne's chili was a welcome meal
to take the chill off.
Now you chili purists out there,
don't yell at me for the beans in there.
I happen to like beans with the meat.
Mr. Hawthorne said to call it Outer Banks Style Chili
and he can put beans in his chili if he wants to.
Here's Mr. Hawthorne's setup:
1 1/2 lb of Mr. Hawthorne's Buckburger Meat
1/2 green pepper, chopped
1/2 onion, chopped
1 28 ounce can crushed tomatoes
Mr. Hawthorne poured a little oil in the pan
and put in the buckburger meat.
Brown the meat, breaking it up with a spatula.
Here are the hotly contested beans.
Don't know exactly what kind they are,
but it says Verde Valle on the package
and informs me this is Mexico's #1 Brand of Beans
Mr. Hawthorne drained the meat and added it to the beans.
He re-heated the pan that he cooked the meat in
and sauteed the onion and pepper for a minute.
Add the pepper and onion to the meat and beans.
And the can of crushed tomatoes.
Whenever I use a can of tomato anything,
I always add water and wash every last bit out.
Texas Pete to taste.
Imagine a cup of nice beef broth going into the pot.
Mr. Hawthorne has a hard time following directions,
so I miss a lot of pictures since he won't wait
for my auto focus camera to focus.
The camera is slow and Mr. Hawthorne is extremely impatient.
Cook over low for about 30 minutes.
1 TB ancho chili powder.
1 TB chili powder.
2 tsp granulated garlic.
Enjoy.
Hearty, rib-sticking goodness.
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