As I write this, I am honored to have been invited to give a cooking demonstration at le Creuset’s outlet in Camarillo, CA, on Sunday, 14 Nov, at 2 p.m. I’m working up a special autumn risotto to show off their 3.5 quart Buffet Casserole.
If you’re in the area, please come by!
In a large skillet, saute:
1 Onion, diced
2 cloves Garlic, minced
2 pounds Ground Beef
Stir and cook until meat is browned.
In a large Crock Pot, combine:
– Kidney Beans
– Pinto Beans
– Black Beans
1 28-ounce can Diced Tomatoes with juice
1 1/2 teaspoon Salt
1/2 teaspoon ground black Pepper
5 Tablspoons Chili Powder
2 Bay Leaves
1 Tablespoon Worchestershire Sauce
Stir well. Cover, and set timer for 4 hours on High.
Top with shredded Cheddar Cheese.
We served this with Beer Bread from The Pastry Queen: Royally Good Recipes from the Texas Hill Country’s Rather Sweet Bakery & Cafe by Rebecca Rather. Unfortunately, it was so good that it disappeared before I got a picture of it! But, it’s easy to make, a little sweet, crispy around the edges, and is the perfect accompaniment to chili.
|Blackbird taking a bath in Yosemite Village, CA|
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!