Day 19: Rain = Chili Con Carne

Toss everything in an electric crock-pot, uncovered, over high heat as you are adding and mixing the ingredients. Mix well and turn town to low heat for 8 hours. Go to sleep. Wake up, open the lid, stir the chili, and add more salt and pepper, if desired. Remove the bay leaves.

What’s in it?

Makes about 10 servings. Start with a crock-pot and add about 1½ cup red kidney beans, 2 cups beef broth mixed with 1 tablespoon of chili powder, 1 bag Mexican spices (Bay leaves, oregano, assorted unknown dried peppers, 12 teaspoon cyane powder and other stuff)*, 1 red and 1 white onion, 6 mashed garlic cloves, 5 stalks chopped scallions, 16 OZ can of peeled tomatoes in sauce, 2 teaspoons salt and some black pepper.

Garnish with grated Monterey Jack, mozzarella, or cheddar cheese, very finely sliced (and rinsed) red onion and some parsley or cilantro.

*I’ll get the name of the Mexican spices later