Chili Makes Everything Better

DIDN'T YOU ALREADY POST A CHILI RECIPE?!?!?!?!

Yes, and it is so good that I am posting it again.

Every time I make chili on Sundays in the fall there is always a guarantee of winning. Sure, I am a Browns fan and my team is horrible. However, when you get a chance to cook up some chili on a cold day in October - it doesn't matter how bad your team is.

Here's the recipe,

1lb ground beef (cook until browned)
1 cup Green Bell Pepper chopped small
1 cup red onion chopped small
1-2 TBS Garlic Minced

Cook ingriedients together until onions and green peppers become tender then put into large pot.

28-30 of red kidney beans OR chili beans
28-30 oz of diced tomatoes
32 oz of tomato sauce
5-6 TBS Chili powder

pour above ingriedients into large pot with ground beef, peppers and onions.

Cook at medium heat for 40 minutes.

Add hot chili pepper sauce or any of you favorite spicey ingriedients to give it more heat.

Potato Soup - My Saturday Football Tradition

I don't make it every Saturday in the fall, but once college football starts and the temperature starts to dip into the 50s - you will see my favorite soup simmering on the stove.



Here's the recipe -

• 5-7 medium/large potatoes (peeled and cut into small, cookable pieces)


• 1 medium onion (red or white) - diced


• Combine potato and onion in one pot


• Fill pot with water only until potatos are just covered


• 6-9 Regular Chicken Boulion cubes (Drop in potato pot)

Rue/Cream (KEY TO THE SOUP)

• 2 Tablespoons Butter


• 2 Tablespoons Flour


• 2 Cups Milk

• I usually melt the butter first and then add the milk and flour. Make sure you use a small whisk to stir the cream until it thickens. Be careful not to burn the flour onto the bottom of the pan (constant slow stirring should prevent this).

Pour the cream into the soup pot and stir occasionally until potatoes are soft (this usually takes 45 minutes).

Add some shreded cojack cheese or pieces of french bread for more delicious caloric beauty.