I’m from DFW. The Metroplex (make sure you say that as haughtily as possible). ”How ’bout them Cowboys” was a refrain I heard over and over and over when I was growing up in Arlington, especially in ’92 and ’93 when they won two consecutive super bowls and became “America’s Team.”
Still, though, what do I think about when I hear “How ’bout them Cowboys?”
Chili.
Football season equals Fall and cold weather, and Fall means I can start making chili. So, in honor of preseason football, which has already begun, and regular season football, which starts at the end of September, I present my basic chili recipe to you, world.
Here’s what you need:
1 lb of ground something (turkey, sirloin, etc)
2 cans of rotel (I like to get one hot and one original)
1 can of beans (pinto or black)
1 large onion (chop it up, chop chop chop)
1 or 2 cloves of garlic (again, chop chop chop)
1/2 tablespoon of somethin’ sweet (honey or sugar or fake sugar)
Chili powder
Cumin
Optional addition: canned jalapeno peppers
Here’s what you do:
Brown meat with onions and garlic in a large pot. Open and wash the beans. Dump them and the rotel in with the meat and onion. Add the sweetness, then put in other ingredients to taste. I like it pretty spicy. Cook on a low to medium setting for about an hour. Eat with cheese and some more diced onions on top. Yum.
This one was very very spicy.
bilardio said,
August 29, 2010 @ 8:01 pm
Just an added note — I hope Dallas’ preseason games are no indication of what they will do come regular season time. I’d like to be able to continue making chili on into January and February.