Status: ROGUE

There were two things I looked forward to when it started to get cold back home: gumbo and chili. These were two of Momma’s specialties that ensured support in the kitchen from me. I would literally beg her to make both of these dishes, knowing there was a time frame for each. Gumbo was for the New Year only, and chili came in late fall.

I think chili was my favorite, because I did not know exactly when it would show up...but when it did! I knew I would be on chop duty and I rarely complained - but just for this one meal. I was also on rice duty...then cornbread duty. Thinking back, she would only show up to the kitchen in time to mix everything together to make THE meal. At some point she would only show to season! Momma was and still is the best teacher: show you how it’s done, then little-by-little she would allow you more responsibility until you could do it all on your own. Below you will find my take on Momma’s Red Chili (I had to improvise on a few things because some of the ingredients were not readily available in my area). This being my personal favorite and and kind of my own recipe, I feel this is the best way to end the chili series.

Money Matters

It cost about $15 to make about 8 bowls, so that comes to a little under $2 a bowl. I had rice and cornbread ingredients on-hand, as well as cheese and sour cream thus knocking off about $10.

#ROGUElyfe
I took all the liberties with this recipe, because it was the first time I made the chili without her. :) Also, as I noted before, some of her ingredients were not readily available on this side of the country.

My Recipe
½ lb of ground beef
½ lb of ground spicy pork
½ large red onion
1 red bell pepper
4 cloves of garlic
Salt and pepper to taste
1 ½ cup of water
1 (14 oz) can of crushed tomatoes
1 can of drained kidney beans
⅓ cup of chili powder
1 tsp cayenne pepper
1 tbsp cumin
1 tbsp garlic powder
1 tsp paprika
1 tbsp italian seasoning
1 tbsp sugar
½ hand full of dark chocolate chips

Directions

Brown the ground beef and pork in a large pot or skillet. Add the veggies and saute for 2 minutes.

Next add all of the seasonings, water, tomatoes and beans. Bring to a boil over medium-high heat. Reduce heat and simmer for 20 minutes. Add the chocolate chips allowing them to melt, then stir into the chili.

Serve the chili with your favorite toppings and sides, and enjoy!

The red chili is paired here with cheesy cornbread and rice. But I am sure you could do quinoa as a healthier swap.

Happy Cooking Y’all :)