Chili Time

We have actually been having cooler weather lately; weather that we are supposed to have for this time of year. I still have snow in my backyard from our last snow too. When it’s chilly outside, it chili time inside.

When Larry last had his smoker going, he smoked a lot of meat, like he always does. One of the meats he smoked was a beef round roast.

He did a good job with it too. The flavor was very good, but it was still a little tough, and needed to cook more. The best cure for that is to slow cook it more, and a great way to do that is to turn it into a batch of chili. I made a small pot of chili with some of it, and have the rest earmarked for something else, coming your way very soon. 🙂

Chili with Round Roast

I just made a small pot of chili, and it was just a simple chili. Chili is one of these recipes that has endless possibilities. Beans or no beans? To me, chili always has to have beans. That is the Southern way. I also like it thick. Some people like it thinner. When it comes to chili, everyone has their favorite recipe and the favorite way to make it.

2 1/2-3 lbs cooked round roast, cubed

1 can red beans

1 TBSP garlic

1/2 onion, diced

1/2 red bell pepper, diced

1/2 yellow bell pepper, diced

1 tsp red pepper flakes, or to taste

salt & pepper to taste

1 TBSP chili powder, or to taste

2 cups beef broth

1/3 cup flour, optional

I mixed in the beef, peppers, onions and beans. Then I mixed the beef broth, flour, garlic and seasonings together and incorporated it all with the beef, beans and peppers.

Then I just let it all cook at a medium-high temperature for about 3-4 hours and walked away while it did its thing. I just had a small bowl of chili with French fries in the side.

Larry decided he wanted chili nachos instead.

The chili warmed us up from the inside out, which helped to take the chill out of the air outside.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.