Tantalize your 7th, 9th & 10th Cranial Nerves (taste bud receptors) with my newest "CHILI" recipe!

Most of my culinary creations are a product of semi-homemade techniques and online recipes. I basically tweak recipes to make them easier and healthier, adding the most possible flavor. One good rule of thumb is to reduce the non-flavorful ingredients like water, and substitute with broth or milk. Also, each layer of ingredients should be seasoned with a no/low salt spice of your choice (mine is low salt Tony Chachere's 
Lite). I don't know where you get your meats & veggies, but where mine come from, they don't come seasoned! I also like to use low salt canned products like beans & tomatoes whenever possible so I have full control of the flavors.

Here it goes, my newest Chili Creation (as always, it's enough to feed an army, since I'm used to feeding army men!) Most ingredients are VERY approximated.

• 4 lbs. coarse ground chili beef
• 3-4 lbs. mild or sweet turkey italian sausage (remove from casings)
• Tony Chachere's Lite (to season meat layer)
• 3 yellow onions (chopped)
• 3 stalks celery (chopped small)
• 3 bell peppers (chopped)
• 1 Jalapeno (chopped fine)
• 3 T. real bacon bits
  
• 3 (15 oz) cans chili beans (mild) (or pinto/kidney) (with juice)
• 1 (15 oz) cans chili beans (spicy) (or pinto/kidney) (with juice)
• 2 (28 oz) cans diced tomatoes (with juice)
• 1 (6 oz) tomato paste
• 1 bottle good dark beer (I used Sierra Nevada Celebration Ale, and drank one too)
  
• 1/4 cup chili powder (1/8 cup for less spicy)
  
• 1 T. Worcestershire sauce
• 3 cloves garlic (minced)
• 1 T. Italian seasoning
• 2 t. cumin
• 1-2 teaspoons Tabasco (your preference, I used 2)
  
• 1 t salt (sea or kosher) (to taste - add last and check it before you put it in)
• 1 t. pepper (fresh ground)
• 1 t. cayenne pepper
• 1 t. paprika
• 1 t. sugar
• 1 pkg. low salt chili seasoning (only if you want more flavor)
  

Crumble meats in large stock pot & season with Tony's Lite, brown lighly & drain fat. Add onion, celery, bell peppers, jalapeno, & bacon bits; brown. Add remaining ingredients and cook at a low simmer all day (at least 2 hours) stirring frequently. Leave open if it needs to reduce, cover if it is getting thick. Taste, and adjust salt, pepper, and chili powder seasoning. I added additional flavor with a package of chili seasoning. ME LIKEY DA SPICY!

Serve with fresh cornbread (my favorite), saltines, or fritos. Top with cheese if you like (i don't).
This chili gets better with age, it's always better as a leftover the next day.

There it is, thats all she wrote!

Let it Snow, Let it Snow, Let it Snow!!!

With the promise of SNOW on the horizon, I was reminded of the blizzards in Kansas and Missouri that kept me house-bound for weeks on end. Those unfortunate days of weather are over for us, but it leaves me with a yearning to enjoy the lighter side of winter, TEXAS! The snow that blessed out first Christmas back in Texas came on Christmas eve/day in 2004, and it was the most magical moment ever. A light dusting to cover the grass and make a few small snowmen, and just enough to have a good snowball fight and still feel your toes! So get out and enjoy the snow tomorrow, it won't last long.

Just remember... This is Southeast Texas! We do NOT drive well in snowy/icy conditions down here, so BEWARE of idiot driver and stay safe.

Time to download the brain

Todays PLAYLIST is available to you courtesy of my brain, as I can't seem to get these songs out of my head. Maybe if I download them into my blog I can delete them from my brain, not that I want to, they rock!

• MGMT - Kids
• Moby and Gwen Stefani - South Side
  
• The Sounds - No One Sleeps When I'm Awake

On a side note, The Sounds are superstars in concert, if you get the chance to see them, they're stellar!