Welcome to my kitchen!
This week, The Times-Gazette Assistant Editor David Wright is joining me. David comes in every day telling all of us what he cooked the night before. I have been telling him, “Bring it in so we can taste it.”
I guess he has too much company, as there is never any food left for us… OK, David, tell the readers how you made this great chili. I know I won’t get to taste it. Ha ha!
This is David Wright’s recipe for “Cowboy Chili.” David says he wears cowboy boots because he wants to be a cowboy. He looks the part, too!
1 pound ground beef, or more if you’re hungry
1 large onion
1 yellow pepper
1 small bottle of steak sauce
One small can tomato sauce
Liquid smoke, mesquite flavor
Two cans fire-roasted diced tomatoes
One small can chipotle peppers in adobo sauce
One large can pinto beans
Two Yuengling amber lager beers
Two jalapeno peppers (optional)
Salt, garlic, pepper, chili powder
Turn on old country music. Brown the beef in a heavy-bottom pot. Meanwhile, dice the onion and yellow pepper and saute them over high heat until the onion begins to caramelize. Drain the beef and add the vegetables to the pot over medium heat. Add the steak sauce, tomato sauce, diced tomatoes, chipotles and a dash of liquid smoke. Drain the pinto beans and add them to the mix. Drink one beer and dump the other into the chili to thin as desired. Add jalapenos if you’ve got the guts. Season as desired. Simmer till it’s right. Top with a generous amount of cheese and sour cream. Best enjoyed with nachos and an old cowboy movie.
Thanksgiving is coming up. I need some great Thanksgiving recipes.
Please share your favorite recipe with us by contacting me, Sharon Hughes, at email@example.com or 937-393-3456. Send us your recipe and share a memory of your mom or grandma, or about the recipe. Your recipe may be featured in my column.
I am looking forward to hearing from you!
Sharon Hughes is the advertising manager at The Times-Gazette. She is also a mother, grandmother and chef.