No, today’s post is not going to be about the election. I am a proud American, I tear up when I hear the National Anthem, I am happy to say that I do believe my vote matters and if I don’t vote in an election, I own a small part of the outcome in that election if who or what I believe in doesn’t make it.
As much as I believe in my right to vote, I also believe in my right to privacy regarding my choices during an election. Our constitution gives me the opportunity to vote in private, don’t stop me or call me to ask if I’ve voted or who/what I voted for. I respect your opinion and choices, please respect mine.
OK, enough on the subject I wasn’t going to talk about, it’s time to move onto other thing!
Yesterday’s temperatures here in Michigan were in the low 40’s, it was cold and gray making it a perfect day for a nice bowl of homemade chili. I am having a difficult time finding my McCormick’s Cocoa Chile Blend, the Kroger close to my house, who used to have it stocked, has not carried it since they remodeled the store. I did call McCormick who told me the location of a Kroger that recently had a shipment, unfortunately I’ve not had the opportunity to drive out to that store.
I love my Cocoa Chili, the Cocoa Chile Blend which is a combination of cocoa and chipolte peppers gives my chili a sweet heat and the house smells amazing as it simmer’s. The sweet heat takes you by surprise when you take that first bite. It’s so yummy!!
Here is the link to the Cocoa Chili Recipe I posted:
Unfortunately yesterday I had to come up with another chili recipe so onto McCormick’s website I went and found their recipe for All American Chili. It really was quite tasty served with chopped red onion, cheese and a little dollup of sour cream.
Like my spaghetti sauce, I always try to make my chili earlier in the day so it has a few hours for all the spices and flavors to blend together. This is really a very tasty chili for those chilly winter nights.
This is the recipe as posted on McCormick’s website, I posted the link below the recipe. I doubled the recipe because we like to have chili the next day for lunch. I doubled everything except for the:
- Onion – I only used 1 cup because we were also adding onion on top of the chili
- Beans – I only used one can of red kidney beans because I am really not a fan of red beans
McCormick’s All American Chili
What You’ll Need:
1 pound lean ground beef
1 cup chopped onion
2 tablespoons McCormick® Chili Powder
2 teaspoons McCormick® Cumin, Ground
1 1/2 teaspoons McCormick® Garlic Salt
1/2 teaspoon McCormick® Oregano Leaves
1 can (15 ounces) kidney beans, drained
1 can (14 1/2 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
- Cook ground beef and onion in large skillet on medium-high heat until beef is
no longer pink, stirring occasionally. Drain fat, if needed.
Stir in spices and remaining ingredients.
- Bring to boil.
- Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
Serve with shredded cheese, sour cream and chopped onion, if desired.
Here is the link to the McCormick All American Chili Recipe: