After spending two weeks in Birmingham with family, we're home.
Spending time with Donald's mom and dad was good.
The are both well into their 90s. Both still enjoying, like their son, their ice cream.
We have actually been home a week.
And what a week it had been.
Short Version -
- Deer/Car collision (everyone is fine, including Mr. Buck Deer)
- A failed hot water heater (which did not happen until we had been home almost a full day)
More about all that later . . .
Today I'm cooking up a big pot of Chili
The Day I Met Don Barley Chili
Chili
Ingredients:
3 ½ lbs. Boneless chuck roast cut into 1/4" cubes
4 lbs. Ground chuck
3 lbs. Extra lean pork loin cut into 1/4" cubes
5 medium sized onions (chopped)
1 medium sized bell pepper (chopped)
6 cloves of garlic (minced)
1 Tbsp. Sugar
2 Tbsps. Salt
2 tsps. Ground pepper
4 dried chili peppers (chopped fine)
2 Tbsps. Cayenne
1/3 cup chili powder
2 Tbsps. Paprika
3 Tbsps. Ground cumin
2 Tbsps. Oregano
1 Tbsp. Mole paste or powder
little Worchester sauce
1 10 ½ oz. Can beef broth
1 12 oz. Can of beer
1 stick of cinnamon
Tomato sauce to the consistency you desire
Sauté each meat separately in a little butter flavored crisco or oil.
Sauté onions and bell peppers in butter.
Place everything in a large pot, add tomato sauce to get your chili to the
Bring to a gentle boil, turn down to simmer. Simmer for at least a couple




































