When I started this blog, I had Tasty Tuesdays every week. I began slacking in the baking and cooking department, so Tasty Tuesdays withered away... until NOW.
This week at work is "Badger Mania". Everything is decked out in Wisconsin gear: Red and white and anything Bucky Badger-related. Although I did not contribute anything to todays potluck, {i'm baking desserts for Friday!} I AM "testing" everyone elses tasty contributions! {You're welcome.}
Our feast included several different types of chili, an array of desserts, veggies and fruit {for all the health nuts}, and sandwiches.
One chili in particular really caught my attention - it's a spicy chili taken from a Paula Dean recipe. Usually I don't care for hot/spicy things, but this was a-mazing! Here's the recipe!
Spicy Chili:
- 1 pound lean ground chuck
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1 tablespoon fresh ground black pepper
- 2 (15-ounce) cans ranch-style beans
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can niblet corn, drained
- 1 (10-ounce) can diced tomatoes and green chilis
-Over medium-high heat, brown ground chuck, until beef is crumbly. Stir in onion, bell pepper, garlic, chili powder, cumin, salt and pepper.
-Stir in beans, tomato sauce, corn, diced tomatoes, and green chilis. Reduce heat and simmer 30 minutes uncovered, stirring occasionally.
