Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Serves: 4 - 6
Prep. Time: 40 mins Total Time: 4 hrs 40 mins
INGREDIENTS
2 pounds ground beef - 85% lean
1 large yellow onion - diced
2 gloves garlic - minced
2 - 14 ounce cans chili beans
1 - 14 ounce can tomato sauce
1 - 14 ounce can beef broth
1 - 28 ounce can diced tomatoes
2 ½ tablespoons chili powder
1 ½ teaspoons paprika
1 teaspoon smoked paprika
2 teaspoons ground coriander
1 teaspoon Worcestershire
1 teaspoon Louisiana hot sauce
½ teaspoon cayenne pepper
Black pepper and salt to taste
INSTRUCTIONS
1. In heavy bottom pot, such as a Dutch oven, over medium-high heat brown the ground beef. Once the ground beef has been browned remove from pot. Drain fat from pot reserving approximately 2 tablespoons.
2. Heat the pot over medium heat and add the reserved fat, diced onions, and minced garlic. Continue to cook until the onions are translucent. Add the beef broth the onions and garlic and deglaze the bottom of the pot. Season with half of each of the spices listed in the ingredient list. Simmer for 5 - 10 minutes.
3. Add the tomato sauce, diced tomatoes, drained chili beans, and ground beef to the pot. Reduced the heat on the pot to a simmer and cover. Cook the chili for 2 hours, taste and add the remaining quantities of the spices to the chili. Cook for an additional 2 hours, taste and adjust spices as needed.