Thursday, November 1, 2007


Hi everybody I don't have any great Halloween pictures to post ( Dallas wouldn't let my dress up my kitty!) So I figured I would just drop a note leaving the recipe to some killer chili! This was my Halloween experiment on my family. So I hope that you all enjoy it as much as we did, I did find a few adjustments that you might want to consider the jalapenos just use the skin pull out a bunch of the seeds if you can't handle hot, and I mean super I still can't feel my mouth hot! Or just add in 1 tbsp of bittersweet bakers chocolate and let it melt into the chili, it cools down the hot! Have fun and enjoy!


1-1/2 lb. lean ground beef
1 large onion, finely chopped
2 jalapeno peppers, cut into 1/8 inch thick slices (I diced them up really small)
3 Tbsp. chili powder
1 can (14.5 oz.) fat-free reduced sodium beef broth
2 cans (15 oz. each) kidney beans, drained and rinsed
1 can (28oz.) tomato puree
2 Tbsp. Worcestershire sauce
2 Tbsp. soy sauce
1/2 tsp. ground black pepper
1/4 cup finely chopped fresh cilantro
1 pkg shredded sharp cheddar cheese.

Brown meat in a large deep skillet on medium heat; drain, if necessary. Add onions and jalapeno peppers; cook 5 to 7 min. or until tender, stirring frequently.
Add all remaining ingredients except cilantro and cheese; stir. Reduce heat to low; cover. Simmer 1 hour, stirring occasionally.
Top individual servings evenly with cilantro and cheese.

(I also put a dollop of sour cream on top)