Chili with spicy kidney beans

Chili for those chilly times

Perfect Dish for Chilly Weather (Pun Intended!)


3  strips of bacon, cut into thin pieces and fried in chili pot

1 Medium to large Vidahlia or sweet onion, chopped

4 Large cloves of fresh garlic, minced

1 to 1.25 Lbs. of ground chuck

1 Medium to large green pepper chopped fairly fine

2 Cans 15+ Oz. of Joan of Ark brand spicy (caliente) kidney beans

1 Can 15+ Oz. can of diced tomatoes, undrained

1 or 2 Bay leaves

2 Tsp. Sugar

2 Tsp. Salt

1 Tsp. ground cumin

2+ TBS. of McCormick chili powder

3 – 6 dashes of Tabasco sauce

1 – 2 TBS. of Flour mixed with 1/4+ Cup of warm water to thicken when cooked

In medium large sauce pan on medium heat fry bacon strips until golden.  Add the onion and garlic to the bacon and saute for about 4 – 5 minutes.  Add the ground chuck and cook through stirring frequently until meat loses its red color.

Set the flour and water mixture aside, and add all of the remaining ingredients to the chili pot.  I find it best to measure out all of my spices and to place them into the cans of beans and tomatoes.  It keeps me from forgetting to add something.

Bring this mixture to a boil and reduce the heat to simmer and cover. I set my timer for fifteen (15) minute intervals for stirring.  After the chili has simmered for 30 to 45 minutes, add the flour mixture slowly and stir into chili until it thickens.

Our family loves this in a bowl with a serving of steamed white rice underneath.  We top it off with Mexican shredded cheese.  To balance things out, we usually have some type of fruit salad.  There are always plenty of saltine crackers too.

It’s so good, it’s hard to believe how many can eat so well for so little.

Stir Fry Pepper Steak


1 Lb. boneless sirloin, cut into 1/4 inch strips

2 TBS. dry white wine (I use Martini & Rossi Dry Vermouth)

2 TBS. sesame oil (Oriental)

5 TBS. soy sauce (I use La Choy)

2++ TBS. cornstarch

2+ Tsp. minced, peeled fresh ginger root

4 Lg. cloves of fresh garlic, minced

2/3 to 1 C.  beef broth (I use Better Than Bouillon Beef Base)

1  8 oz. can of water chestnuts, sliced (I use Geisha brand)

1/2 Lg. red pepper cut into 1/8 – 1/4 inch strips

1/2 Lg. green pepper cut into 1/8 – 1/4 inch strips

1  4 0z. can of portabella mushroom chunks

6 – 8  scallions, sliced

~1/2  stalk of Bok Choy or Celery Cabbage sliced on the diagonal

~ 1/3 C. peanut oil to stir fry, divide to use

Combine soy sauce, wine, sesame oil, cornstarch, ginger (I also put a little slice of ginger into my garlic press and squeeze the juice into the mixture in addition to the 2+ Tsp. of minced, peeled ginger), and garlic in a medium  bowl.  Add beef strips and stir to coat evenly.  Let stand 30 minutes.

Heat 1/2 of the peanut oil in Wok and stir fry the vegetables in the proper order* to crispness in Wok.  Remove to bowl, add the balance of the oil to the Wok and reheat.  Add the beef and marinade mix to the Wok.  Stir fry, then  return the vegetables to reheat.  Pour in the broth and continue heating until broth thickens.

Serve immediately over steamed white rice or Jasmine rice.

* Stir fry vegetable groups in this order to prevent over cooking.  The vegetables should be crisp.  Group 1 will be the peppers, both red and green, followed by Group 2 which would be the scallions, bok choy or celery cabbage, mushrooms, and water chestnuts.