I found these on the “past due” cart at the store and they looked plenty terrific to me
To say this winter in the Northeast has been rough is quite possibly, an understatement. I find myself harking back to my Best Gal, Betty Crocker. As a teenager in Mrs. Jenning’s Home Economics class, at Harvard Elementary School in Toledo, Ohio, we were taught how to cook and sew.
YES! We learned how to COOK and SEW! This, while listening to Innagaddavida.
So, to keep my sanity I have been building on said culinary knowledge with my renditions of the chapter in Betty Crocker called, “Soups and Stews” with good results. I have been having a tawdry affair with my gas on gas Wolf Range, and my boyfriend is okay with that.
This is after a number of steps in preparation and I’m sure going to miss my awesome Wolf range
After I brown the hand picked ground beef in the skillet, I add a lot garlic, because garlic is good for you. I make it a point to stay away from people who don’t like garlic, period. There are five kinds of peppers in here, including yellow and orange, which were on special at the grocery store 10 for $10. Where else can you get such a powerful punch of vitamin C and fiber? Nowheresville, man.
(Sorry that’s my Inner Hippie talking.)
So you don’t get bopped on the head, use some V8, and WordPress, make this right side up, please
I have used diluted tomato sauce and tomato juice, but I think V8 is the best because it adds even more veggies and flavor.
I use about 6 different chili powders here
Now I’ll just let it get cooked down. Soon, I’ll be enjoying my creation. I cook the same way I paint a painting…I add layers and keep perfecting it.