Johnie's Thick Chili and The Weekend

Angie talked Johnie into making his signature chili.

She talked him into writing down all his measurements 

and ingredients to make things easy for you.

So his secret chili recipe is now given to the cyber world.

Not a secret anymore Johnie....

When you operate a blog there are no secrets.

Everything is thrown out of the closet kitchen.  

When a man cooks in the kitchen and enjoys it,

a woman must keep her opinions and mouth shut.

Just let the man have free rein.

Angie stepped back and let Johnie work his magic.

And she knows that silence is golden.....

She wants him to cook more for her.

And the chili.....
It was amazing!
Nice and thick,
cracker sitting thick,
rib sticking thick,
and it produced an awesome nose run.
You can tell when something is spicy good by the way your
nose runs, and produces good forehead perspiration beads. 

The weekend was quiet.

The temperatures were quite chilly so we locked ourselves in

and did some cleaning and rearranging.

We brought our outside plants inside for the winter.

Sunday was a SyFy day along with cat naps.

It is October.....

Johnie is in the mood for scary movies.

This is how Johnie made his chili:

Johnie's Thick Chili

1 1/2 lb. ground beef

1 med. onion, chopped

Salt & pepper

Brown meat with onion.

In a small bowl add:

1 tsp. cayenne pepper

1 tsp. crushed red pepper flakes (or less if you don't like the hot)

1 tsp. onion salt

1 tsp. garlic powder

1 tsp. onion powder

2 tsp. ground cumin

1 envelope chili seasoning of your choice

Add to meat mixture after meat is fully cooked.

Mix in:

3 (4 oz. cans) mushrooms, undrained

1 (28 oz. can) diced tomatoes, undrained

2 (6 oz. cans) tomato paste

2 (15 oz. cans) prepared chili of your choice

4 (8 oz. cans) tomato sauce

1 (15 oz. can) black beans, rinsed and drained

Bring to a simmer. Cover and allow to simmer for a couple hours, stirring occasionally.

See Ya'all Soon