It's chilly outside which makes it chili weather inside.
I made a big pot the other day and it was so simple because some of the prep work was already done.
The last time I made chili, I bagged one half of the red pepper diced,
the other half of the green pepper diced,
and one sweet onion, also diced.
Having that in the freezer, ready to just dump into my cast iron pot saved a ton of time.
Once the onions and peppers are soft,
I push them to the side and add chopped sirloin from the butcher.
I always use chopped sirloin, it's so worth the extra few dollars,
the texture and taste can not be beat.
Break it up, or take out any aggression you might have.
Brown it up...Then dump everything else in and then forget to take any more pictures. Yep, I do this every time!
The only thing I like on my chili is oyster crackers.
I served it with hash-brown potatoes because we had them and they were getting close to their "use by date". These Bob Evans hash browns are really, really, good and are seasoned nicely.
I also made a pot roast last week with mashed potatoes and carrots.
It was so good and the gravy was awesome.
I used this non-traditional method of cooking it in the oven, in a bag, with the seasonings provided. I put carrots and pearl onions in the bag with it, this is a really easy and delicious way to cook a pot roast! Use a rump roast, they are the best.
I made these cupcakes for the hubs during the snow storm. The red sugar ones are "hearts" it's a little hard to see!