I made the Texas style chili for tonight’s dinner. Susan tried out a new cornbread recipe. It was a successful dinner meal, but not perfect. The chili consists of beef stew meat and ground chuck, a cup of tomato sauce and another of water, and Wick Fowler’s spices. I always add my own twists. Tonight, it was a diced jalapeno, half of a diced yellow onion, and 14oz of crushed tomatoes. It cooked for an hour, but that wasn’t long enough to make the stew meat tender.
We ate our dinner, and we put the remainder of the chili back on the stove to tenderize the meat. The meal may have been less than perfect, but the leftovers definitely will be!
