Where Are My Shoes?
It appears we will be heading for Texas on Nov. 9. Actually, we'll be heading for Texas on Nov. 1, for house closing and World Fantasy, but we are moving in the 9th. I got really ambitious and I've packed over 20 boxes of non-essential things. ("Shoes," Bob says. "Where are my shoes?" What man needs more than one pair of shoes? And an engineer. He's going to have to hand in his guy card if he keeps this up.)
Unfortunately, my ftp setting are on my old computer, which was non-essential. But any day now I will find it and post a clickable link to Bob's toe.
Today my brother-in-law (hi Denny!) is coming to pick up another load of our stuff that we want to get rid of. A couple of shelves for the garage, and old wheelbarrow that's still usable but not worth transporting, snow shovels, stuff like that. He's bringing my nephews to do the loading. I think that when people come to do you favors, you should feed them. So I'm making Hell's Kitchen chili, cornbread, and chocolate chip cookies.
Any leftover cookies are going to be packaged up, along with a batch of Scharfen Berger brownies, to go to camp Le Jeune, where Jason is coming home from Iraq on Thursday. We are all doing the happy dance here in Ohio.
Hell's Kitchen Chili
1 lb. sweet Italian sausage
1 lb. hot Italian sausage
1/4 cup of olive oil (you can reduce this)
2 large onions, chopped
2 bell peppers, chopped
2 lbs. ground chuck
3 cans (35 oz.) Italian plum tomatoes, drained.
2 T. tomato paste
jalapenos to taste, chopped, 2 is a good number, so is 6
6 T good chili powder
1 cup of red wine
2 cans of kidney beans, rinsed and drained
Cut the casings off the sausage. Saute the sausage in a big pot. (you may have to add a little olive oil at this point.) Take the sausage out of the pot and pour in some olive oil. Saute the onion in the olive oil and sausage bits until they are translucent, about 10 minutes. Add the chopped bell pepper. (If you want to soften the heat of your jalapenos, you can saute them, too.) Add the chuck, and brown it, and then put the sausage back in the pot. Take it off the heat and add everything else. I drain the tomatoes in the can and then stick my hand in and crush them up. Juice squirts out of them, and sometimes seeds (don't drain that off.) Then I dump them in.
Simmer for thirty minutes. The chili is fine at this point, but truthfully, it's better the next day.
I serve the chili over rice (a southern thing which I'm sure will be frowned up, like so much of this recipe, in Texas) with shredded monteray jack and sour cream on top.
Unfortunately, my ftp setting are on my old computer, which was non-essential. But any day now I will find it and post a clickable link to Bob's toe.
Today my brother-in-law (hi Denny!) is coming to pick up another load of our stuff that we want to get rid of. A couple of shelves for the garage, and old wheelbarrow that's still usable but not worth transporting, snow shovels, stuff like that. He's bringing my nephews to do the loading. I think that when people come to do you favors, you should feed them. So I'm making Hell's Kitchen chili, cornbread, and chocolate chip cookies.
Any leftover cookies are going to be packaged up, along with a batch of Scharfen Berger brownies, to go to camp Le Jeune, where Jason is coming home from Iraq on Thursday. We are all doing the happy dance here in Ohio.
Hell's Kitchen Chili
1 lb. sweet Italian sausage
1 lb. hot Italian sausage
1/4 cup of olive oil (you can reduce this)
2 large onions, chopped
2 bell peppers, chopped
2 lbs. ground chuck
3 cans (35 oz.) Italian plum tomatoes, drained.
2 T. tomato paste
jalapenos to taste, chopped, 2 is a good number, so is 6
6 T good chili powder
1 cup of red wine
2 cans of kidney beans, rinsed and drained
Cut the casings off the sausage. Saute the sausage in a big pot. (you may have to add a little olive oil at this point.) Take the sausage out of the pot and pour in some olive oil. Saute the onion in the olive oil and sausage bits until they are translucent, about 10 minutes. Add the chopped bell pepper. (If you want to soften the heat of your jalapenos, you can saute them, too.) Add the chuck, and brown it, and then put the sausage back in the pot. Take it off the heat and add everything else. I drain the tomatoes in the can and then stick my hand in and crush them up. Juice squirts out of them, and sometimes seeds (don't drain that off.) Then I dump them in.
Simmer for thirty minutes. The chili is fine at this point, but truthfully, it's better the next day.
I serve the chili over rice (a southern thing which I'm sure will be frowned up, like so much of this recipe, in Texas) with shredded monteray jack and sour cream on top.
posted by Maureen McHugh at 10:50 AM
5 Comments:
I think you were doing all right up until the beans. Now you'd better hope Texans can't read blogs.
Italian sausage and red wine in chili--I like the sound of this.
The beans, like the rice, are part of our family chili tradition. Don't know where it comes from (though both parents hail from Oklahoma.)
When my dad visited here in New Mexico and saw something called a bowl of chili on the menu I had to intervene fairly quickly. "Not chili con carne, Dad. It's green or red chili sauce."
Yeah, I love a bowl of green, but it isn't what anyone from the rest of the country thinks of when they say chili, is it.
It is great blog....I love your words....!I think you are denoted the Timberland shoes...
Post a Comment
<< Home