Beef Chili Recipe

The countdown to fall is here and what's better for cooler weather than a nice hot pot of chili? I like mine to have a huge tomato flavor and lots of different tastes as well as some kick. It goes great on hotdogs and noodles as well. This feeds about three to four people, depending on how much you like to go back for seconds.

Homemade Beef Chili

• 1lb ground beef
• 1 15 oz can kidney beans (I like dark red but light red works too)
• 1 15 oz can diced tomatoes (I use chili ready so I can use less seasonings)
• 1 29 oc can tomato sauce
• 1/2 diced yellow onion
• 1/2 cup diced bell pepper (optional)
• Chili Powder
• Onion Powder
• Garlic Powder
• Salt (I like to use garlic salt because I'm a fiend for garlic)
• Pepper
• Tobasco Sauce (optional if you like heat) 

Brown meat with onion and bell pepper. Season with a little onion powder, garlic powder, salt, and pepper. 

Drain meat and return it to the pan. Add tomato sauce, diced tomatoes, kidney beans, 1 15 oz can of water. Stir well. Add in chili powder, onion powder, garlic powder, salt, pepper, Tobasco sauce and stir well. 

Let it simmer for 30-45 minutes, taste, season if needed, simmer 10 more minutes if you add more seasoning.

This is really good with cornbread! I like to use Jiffy cornbread mix because I'm lazy lol 

Beef Stew Recipe

Hello my geeky friends! It has been way too long since I last posted something so I thought I'd teach you how to cook something good. I -might- make videos later when I get my tripod out of storage. It's too hot to go out there at the moment. With fall creeping in of us it shouldn't be too long, plus this recipe is great for fall! 

Beef Stew

• 1lb stew meat
• 2 tbsp olive oil
• 1 head garlic (Yes, a full head.)
• 1 potato
• 1 cup carrots
• 1 cup any other vegetable you want to use (I like to get frozen stew/soup vegetables)
• 2 15oz cans stewed tomatoes
• 1 14oz can beef broth
• garlic powder
• garlic salt
• minced onion (half an onion if fresh)
• onion powder
• pepper
• salt
• 2 bay leafs 

Brown stew meat in olive oil with garlic, onion, onion powder, garlic powder, salt and pepper. Make sure to stir it!

When meat is no longer pink, add broth and tomatoes and bring to a boil, stirring occasionally.

Add seasonings including bay leaf and then add carrots. Boil until carrots are half tender, stirring occasionally. (Test this by trying to chop a carrot in half with a spoon.)

Add remaining vegetables and cans of water until vegetables are covered. Season broth to taste. Boil until all vegetables are meat are tender. 

For a thicker stew, dissolve two tablespoons of flour in water, mixing well, and then add it to the stew, stirring as you do.