Winter is a good time for Texas chili. We don’t put beans in our chili; it’s a hanging offense down here. I use ground chuck and beef stew meat in mine. The spices are mostly from Wick Fowler’s 2-Alarm chili kit, but I always add a couple of diced jalapenos, a diced sweet yellow onion, a can of diced tomatoes, and a bottle of dark beer (Negra Modelo, most often). It wouldn’t be proper chili otherwise.
Here is the chili simmering.
Susan made cornbread, and we had a dinner of Winter comfort food.
We need to declutter the dining table, I think.