I’m not going to sit around acting like I’m happy about enduring another Michigan Winter. In fact, I’m going to bitch about it every time I write a recipe until Spring is sprung.
Mr. Wonderful came in from work on Monday only to get pummeled with a mouthful of my frustration that we are here. I can handle it, but I’ve made it clear that I have no intention of growing old in the cold. We have family obligations to fulfill, and then it’s on to figuring out how to GTFO of here for the cold seasons.
I love the South. I fell hard when I moved there to continue my recovery journey, and it’s where I did most of my healing up until January of 2019.
Anyway, I do try to find the positive side of everything life throws my way, so the one major up side of Winter in the Mitten, from my perspective is the food.
Let’s face it; the ovens get fired up, the crock pots are bubbly, the soups, stews and casseroles take over. Who doesn’t love coming home to a yummy smelling house??
Yesterday I was making a traditional chili when I remembered John telling me he’d picked up some smoked sausage, and we should throw one in our next batch.
So here we are with an extra meaty pot of chili that is super hearty and full of flavors. Do I feel bad for publishing 2 chili recipes back to back? Not. One. Iota.
You Cookers will be seeing me more frequently due to the fact that I have deleted my Facebook account for a year. I keep moving further from technology and trying abstinence to see how I tolerate it. Someday I’ll go “poof” on the permanent, but there are a few things to do first.
And, by the way; I’m sticking to the plan for any of you dickheads out there betting on my failure to finish. Some skepticism is warranted. I have only made it 8 months in the past when attempting to log off.
If you know me, you’re aware of my struggle with social media and the love/hate relationship between us. It’s just another addiction to overcome, and I haven’t really given it my all until now. I would just leave it, get lonely and go back.
I don’t get many feelings of “lonely” these days. I fucking love solitude. Plus, social media is a huge time waste. I just don’t have enough of it to be throwing away worried about what other people are doing, and putting my life out there for nosey folks to scrutinize. I used to want the attention, now I want my privacy.
If you follow the FB Page, know that this site auto posts the recipes, so if I’m not responding to comments there, I’m not ignoring you personally.
That being said, the need as a writer to express is still very strong in me, so I’ll fulfill that by working on the blog and the book. Maybe, just maaaayyyybeeee, I’ll figure out how to add that “jump to recipe” button for you, so you can bypass my chit chat.
Ok. Enough about all that. Let’s make chili because you need this in your face!! Plus, I’m getting hungry too and want to get this published and on with my day.
What You Need:
That big crock pot is how I chose to do this, but you can do it stovetop just as easily. In a big pot.
1.5 lbs lean ground beef
1 pkg smoked sausage, sliced
1/2 large sweet onion, diced
1 green bell pepper, diced
3 celery stalks, diced
2 Tbsp olive oil
3 cans mixed chili beans
1 large can diced tomatoes
1 Tbsp salt
1 Tbsp chili powder
2 tsp cumin
2 tsp cayenne pepper
Fresh cracked pepper to your specifications
What You Do:
I’ve said it before and I’ll say it over and over. I think you could figure this one out on your own, but I do respect the fact that some young people may be reading my blog, and that some parents do not teach basic life skills, like cooking, in the home.
I write directions for the newbie. Most of my readers only need the ingredient list, I’m sure.
Go ahead and throw your canned goods into the crock pot, and get those warming up.
In a large skillet start to sauté your celery, onion and peppers in the olive oil.
Add your seasonings.
When the veggies start to sweat, add the ground beef and cook until browned.
I know it may seem like one could just toss it all in the crock and roll, but I don’t put raw meat in my crock pot. It’s a SLOW cooker. I don’t want my meat sitting around in funny temperature situations. No judgement if it’s your thing, but it’s a hard, “no,” from me.
Drain the beef and veggies of fat, and add to crock pot.
Now give the sausage slices a quick cook in the same skillet just to lock in their flavor before adding to crock pot.
If you want it done sooner than later, leave it on high and give it 2-3 hours.
Later? Turn it down to low and get at it in 4-6.
I had this with sharp cheddar shreds on it, but I really didn’t want to camouflage its beauty for a pic. Sometimes garnish is a distraction, and I’m currently at war with distractions in every way shape and form.
First bite pics are everything!!
I hope you enjoy this recipe, and the same for who ever consumes it with you.
Try it with cornbread or over mashed potatoes (I love this mix). Top with cheese, sour cream, scallions or chopped onion. Some folks I know even put cottage cheese in chili. I’m not sure about that one, but maybe.
Also, I want you to know that I would totally throw some leftover brisket or steak in here, too. Don’t doubt it. I’m a carnivore to the bone.
Kisses from the kitchen, Chelle
©️2019 cHELLe ON WHEELS
Unauthorized use and/or duplication of this material without express and written permission by the owner is strictly prohibited. Excerpts or links may be used, provided that full credit is given to M.L. Clement or cHELLe ON WHEELS, LLC. with appropriate and specific direction to original content. In other words; if you steal my shit, I’ll call you out.