You know how it goes... the sun starts shining, the wind blows, it gets warm. You see robins hunting for worms in your yard and finally, finally, you know you aren’t going to have to use that shovel again until next year.
And then the temperature drops. Every rainfall becomes a fear paralyzing reality that maybe, just maybe... it’s ... going to snow. Again.
Then it does.
Welcome to Cleveland.
Easter is just days away and it’s thirty degrees and the car is covered and the plants weren’t brought in and the patio umbrella you just bought is now covered in wet flakes from a “weather system”.
Old man winter gets so jealous and defiant this time of year.
What can you do? Maybe chili is just what you need to the rescue.
I call it Winter Sneak Spring Chili. Because it’s chili, in April. And you’ll have enough to eat even when the temps are back up. If you put it on a potato or a a salad. Or make nachos. Really doesn’t matter.
So here you go. Simple easy “Winter Sneak Spring Chili”:
You’ll need:
Pork Sausage - cooked & drained. Or hamburger (seasoned a lot) if you’re out or pork sausage because who thought you’d be making chili right now.
Veggie Broth or beef broth or chicken broth or water... does it even matter now?
Chili Beans. (Trust me, you stocked them in your pantry last winter).
Peppers (red, yellow, orange and green) - chopped but not too small.
Sometimes I add a couple jalapeño peppers also for more heat, but it's not January so... ;)
Grape Tomatoes - toss those in whole
Red onion - diced
Yellow onion - diced
Garlic - fresh and pressed to mince (about four to five cloves).
Salt, pepper, chili powder, oregano, red pepper flakes, paprika.
Sharp White Cheddar (any cheese you have and I know you have cheese) - shredded.
Liz Campbell
I caramelize the yellow onions in bacon grease, then add the red onions along with the peppers and garlic. Toss in the seasonings and add the chili beans and beef (I used a pound of meat and two cans of chili beans). Throw the grape tomatoes in whole (well, don't actually throw them).
Add the broth and simmer low while adding more seasonings to taste as you go. (There’s a lot of chili powder in mine).
I let it simmer a few hours, stirring occasionally.
Top with sharp cheddar and eat out of the bowl or put it on nachos or over a pasta or a potato.
It’s tasty. And perfect for a snow day in April.
Liz Campbell
