but it's 55F outside, the freezer and the fridge seem OK, so things are looking better! Despite the snow in the forecast for the evening, despite the plunge back to 20 degrees by midnight!
My back wasn't very happy after wrestling the fridge out of it's assigned space and crawling around to vacuum under and through the back of it before it went back, but a few of the muscle relaxers and hydrocodone I had weaned myself from in the few days before it smoked it's circuit board and I'm feeling better again.
So it's off to make the shopping loop in time to be here when Dillon comes for the weekend. Chili for dinner, Dottie's off this weekend...I won't be around much 'til Monday.
I hope that each of you finds some brightspot in their Friday and their weeekend to particularly enjoy!
May the days be kind!
I put it here a long time ago, but for those who didn't see it:
1 pound lean ground beef
1 pound Jimmy Dean Sage sausage (no substitute I've found will do)
2 cans dark red kidney beans
2 cans tomato sauce
1/4 cup (or one envelope) Williams chili seasoning
1 tsp. mesquite liquid smoke (sometimes a bit more depending on my mood)
Salt to taste
Pour your tomato sauce in a 5 quart pot along with one can of water. Rinse the beans and add them. Add the seasoning and the liquid smoke and turn on medium heat, stirring occasionally until it starts to simmer then reduce heat to keep it there.
While it's heating, knead the sausage and ground beef together. I make a huge patty out of it and start cooking it like a giant burger, turning it several times and pouring the grease off as it cooks before I crumble it. It's usually pretty well cooked through by the time I do crumble it.
To reduce the grease in the chili I place a strainer in the sink with about 8 layers of paper towel in it, covering the whole strainer. I work the crumbled burger out of the skillet into the strainer, then fold about 6 more layers of paper towel to protect my hand and "mash" the burger between the layers. It will pull 95% of the grease that's left in the meat out. I work it over the top of all of it, changing the towels under my hand as they soak through. Usually by the 3rd time there's no grease left.
Take the strainer to your pot and you can pour the meat into it by pulling on the upper edge of the towel...stir it in and let it come back to a simmer. If you like your chili thin, it's ready. I usually let it simmer down for 20 minutes or so.
This isn't a tongue roasting "hot" chili, but very flavorful. If I haven't eaten it for a while it won't make me "sweat" but just bring me to the verge of it...