Over The Border

Still reeling from the CNY feasting. Mother had some left over ranch beans from the reunion dinner, which I promptly took over to try out a texan chili recipe. Turned out super yummy, 2 thumbs up (!) although the kids ran away screaming when I offered it to them.

Small confession, I forgot to take pictures of the chili (too busy tucking in after a truly grinding day at work), but I stole this picture from Epicurious.com (sorry Eds!). I assure you that it looked as good as this!

Anyway for those interested in comfort food from across the border, here is the recipe:

Very Good Texan Chili recipe

Ingredients:
500 – 600 g ground topside beef
1 large can whole tomatoes in juice (about 28 oz)
1 can kidney beans
1 large onion, chopped
3 garlic cloves, minced
¼ cup flour
¼ cup ground chili powder
1 tbsp dried oregano
1 tbsp dried cumin (ground)
1 tsp sea salt

Method:
Fry onions and garlic until soft
Add meat and brown
Add flour, and other seasoning and fry briefly
Add tomatoes in juice and bring to boil, then lower flame and simmer for about 2 hours on low flame
Add beans just at end of cooking, stir and bring to boil, then take off flame.