June 20, 2013

Chili..Yumm Yumm

My daddy's  Chili... YUMM YUMM

I love my daddy. He passed away Dec 2012 2 weeks before Christmas. He was the first man I ever loved, my best role model and teacher. He was my hero. I loved to hang out with him at the Fire Department, he was the Captain. He was the reason I went into the medical field and hes the main reason my oldest son is now a firefighter/EMT.

 I loved everything about him and that includes his ability to cook like no man I have ever known. He made this strawberry cake like pie when I was 12ish and I can still taste it today. I wish I could remember how to make that!  

I was lucky enough to still have his chili recipe tho. I've been promising my husband that I would make it for about 5 months and I finally caved an made it. The seconds I lifted the lid off the crock-a-baby I had a flood of memories flood through my head. Every bite I took of it, made me think of him.

I'm sharing this in his memory, as I don't want to keep him or his memory to myself. I want to share a bit of him with you. 

Ray's Chili

2/3 C dry kidney or pinto beans*
1 (14 oz) can of tomatoes
1/2 lb. ground beef (browned and drained)
1 small onion chopped
1 1/2 tsp chili powder
1/4 tsp pepper
1/4 tsp cumin
'salt to taste

Soak or par boil beans until thoroughly softened, drain.
Place beans in crock-a-baby or crock pot. Add remaining ingredients. Stir well cover and cook 10 hours on low. Served topped with your favorite chili toppings.
(* one 16 oz can of kidney beans may be used in place of dry beans.)

My tweaks: I used kidney beans from a can. I also used diced tomatoes with green chilies for an extra kick. I also added a pinch more chili powder. I topped it with shredded taco cheese and a tsp of fat free sour cream.

(pic does not have sour cream shown)

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