
If you're like me, expecting Thanksgiving Day guests to arrive on Wednesday, you are not only planning the food for that day but for the night before.
Since I need to do a lot of prep work tomorrow, today I am going to make a huge pot of chili that I will serve Wednesday evening to all the out of town guests. That way I just have to heat it up, add some tamales and a salad, and serve! Hopefully there will be enough left-overs for anyone wanting lunch the next day since we are having dinner in the late afternoon. Plus Portia will bring some chocolate and peanut butter chip cookies for dessert.
I don't really have a written recipe for my chili--good native of San Antonio that I am--but here is an attempt to document it:
3 lbs chili ground beef
2 lbs stewing beef, cut in bite size chunks
2 large onions, chopped
head of garlic, minced
2 cans tomato paste
1 can stewed tomatoes or diced tomatoes with jalapenos
6 to 8 tablespoons chili powder
3 tablespoons cumin
salt to taste
3 tablespoons cocoa powder
3 tablespoons harina or flour
2 cans pinto beans
Saute the chopped onions and garlic in a bit of olive oil until soft and transluscent. Add the meat in batches and brown. Return all browned meat to the pot and add the canned tomatoes and tomato paste. Add the salt, chili powder, cumin and cocoa powder and combine well. Cover with water and simmer until the meat is tender.
Once the meat is tender, add the canned beans with their juices. Simmer another 10 minutes. Taste and add salt if necessary. Combine the harina or flour with equal amount of water and stir into chili to thicken. Cook until thick. Serve!
Note: this is not very hot chili, so offer sliced jalapenos or hot pepper sauce for those who like it very spicy. The cocoa is a traditional Mexican ingredient.
What do you do for dinner on Thanksgiving Eve? Go out? Have a favorite pre-Turkey Day recipe you would like to share? Let the cooking begin!
Since I need to do a lot of prep work tomorrow, today I am going to make a huge pot of chili that I will serve Wednesday evening to all the out of town guests. That way I just have to heat it up, add some tamales and a salad, and serve! Hopefully there will be enough left-overs for anyone wanting lunch the next day since we are having dinner in the late afternoon. Plus Portia will bring some chocolate and peanut butter chip cookies for dessert.
I don't really have a written recipe for my chili--good native of San Antonio that I am--but here is an attempt to document it:
3 lbs chili ground beef
2 lbs stewing beef, cut in bite size chunks
2 large onions, chopped
head of garlic, minced
2 cans tomato paste
1 can stewed tomatoes or diced tomatoes with jalapenos
6 to 8 tablespoons chili powder
3 tablespoons cumin
salt to taste
3 tablespoons cocoa powder
3 tablespoons harina or flour
2 cans pinto beans
Saute the chopped onions and garlic in a bit of olive oil until soft and transluscent. Add the meat in batches and brown. Return all browned meat to the pot and add the canned tomatoes and tomato paste. Add the salt, chili powder, cumin and cocoa powder and combine well. Cover with water and simmer until the meat is tender.
Once the meat is tender, add the canned beans with their juices. Simmer another 10 minutes. Taste and add salt if necessary. Combine the harina or flour with equal amount of water and stir into chili to thicken. Cook until thick. Serve!
Note: this is not very hot chili, so offer sliced jalapenos or hot pepper sauce for those who like it very spicy. The cocoa is a traditional Mexican ingredient.
What do you do for dinner on Thanksgiving Eve? Go out? Have a favorite pre-Turkey Day recipe you would like to share? Let the cooking begin!





































