Harvest has set in and we are busy working the fruits of our labor. We plant our garden form seed for the most part. We made chili for winter. The hubby is always involved with the canning. This year we ground the beef for the chili. First batch is just to hot for my taste, we make his and hers. hahaha!
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| Hubby grinding roast for chili. |
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| Coarsely ground for meatier chili. |
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| Hubby's chili, hubby cleans the hot peppers. Serrano and Habanero. He put one of each on a grinder/juicer and pulped it, to 5 quarts of chili. To much heat for me. |
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| Garden tomatoes all ready for chili. |
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| Everything has to be cooked before it is combined. |
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| Kidney beans have always been the bean of choice. Next batch of chili isn't going to be quite so warm, I'd rather add to it. Want the recipe? Here you go. Brown 2 to 3 pounds of beef, in a large pot. Chop onion, (1 medium), green pepper, (1 medium), garlic (2 or 3 bulbs minced) and add to browning beef. Cook with beef `til tender. Stirring gently. Peel, chunk and cook tomatoes in a separate large pot, cook on low, stirring gently, `til they're soft and juicy, if you cook to many, put them in the fridge, or a jar, you'll be using them soon enough. Dice the hot peppers (of your choice), teeny tiny. Wear rubber gloves, the hot peppers will burn your skin. DO NOT TOUCH your face, eyes, or any other part of your body `til you wash your hands very, very good with soap and hot water. Okay, now that your hands may be burning, sorry, but lets finish up making the chili. Drain off any fat that may be on your beef, add cooked tomatoes `til the pot is a little more than half full of beef and tomatoes, put the teeny tiny chopped peppers in the mixture. Simmer about 20 to 30 minutes. Stirring occasionally. Add beans, enough beans to bring the mixture almost to the top of the pot. About 3 or 4, 15 oz cans. Stirring occasionally. Let this simmer another 10 minutes. Stirring occasionally. If your going to can it (put it in a jar), you can do that now, or let it cool and refrigerate overnight, then put it into jars the next day. You need to reheat the mixture before you put it into hot jars for canning. Hope you enjoy the effort it takes, to work with your "head", "hands", & "heart", to make it "health"y. |
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| The canning station on the stove. |
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| Ready for the dunk. |
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| Set up for leaving the chii to set and cool before storing. |
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| 5 quarts of HOT chili ready for storage. This will be good when it's cold. |
`til next time
wild clover
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