Fine Art Daily, February 11, 2011
- February 11, 2011 05:18
Mid-winter Chili
1½ pounds ground beef
1 tablespoon olive oil
1 medium onion, chopped
1 medium green pepper, chopped
1 clove garlic
1 36-ounce can crushed tomatoes
3 tablespoons chili powder
1 clove garlic
1 tablespoon paprika
1 to 2 or 3 teaspoons of cayenne – depending on your thrill factor
Salt and pepper to taste
Grated sharp cheddar cheese for topping
Brown meat in a large pot. Drain and set aside. Sauté onions, peppers and garlic in olive oil in the same pot. Return meat to pot. Add tomato sauce, chili powder, paprika and cayenne. Cook on medium heat for approximately 1½ hours. Now this is where Charles gets fancy. The rest of us add more chopped onion and some grated cheese. Charles likes to garnish his steaming hot bowl of chili with sour cream and chopped green onions. Sighing, Camilla slices her signature garlic bread and pours herself another tall glass of Cabernet. Note to self: put more wine on the shopping list!
"Wish I had time for just one more bowl of chili." - Alleged dying words of Kit Carson (1809-1868) Frontiersman and Mountain Man
_-Closing-the-Distance_100x100_c.jpg "Lot 204: Bob Kuhn (1920–2007),Closing the Distance, 1977, acrylic on masonite, 24 x 48 in, Sold: $409,500")
![A 19th century Seven Piece "Chrysanthemum" Pattern Sterling Silver Coffee & Tea Service, which was exhibited in the Tiffany & Co. booth at the 1893 World’s Columbian Exhibition in Chicago](/images/c/78/96/Tiffany___Co__Makers_Seven_Piece_"Chrysanthem100x100_c.jpg "A 19th century Seven Piece \"Chrysanthemum\" Pattern Sterling Silver Coffee & Tea Service, which was exhibited in the Tiffany & Co. booth at the 1893 World’s Columbian Exhibition in Chicago")
