Chili
I don't know if you have heard, but there's a virus going around...
The Mister is sort of a "prepper." He would joke that he was getting ready for a "zombie apocalypse" or a "killer meteor." No one guessed it would be a novel coronavirus that would validate his OCD.
Everyone has been encouraged to stay home unless absolutely necessary, and keep a "social distance" of six feet.
I don't have that option. I am a Registered Nurse. I will be going to work, business as usual.
Today we are cooking meals for the freezer. First up: Chili. Serious comfort food for "interesting times."
This recipe came from the Ursuline Academy Cookbook, and we've tweaked it a bit. The book was originally created by the parents' club as a fund raiser. They published two volumes, the first published in 1971.
The Ursuline nuns came from France to New Orleans in 1727, commissioned by Louis XV "...to take charge of the Hospital of New Orleans and to employ themselves in the education of young girls..."
My mother attended Ursuline Academy for high school. When I was seven, I was enrolled at Ursuline for 2nd grade. My sisters were also enrolled, for 1st and 4th grades. We attended for three years. The school was just a few blocks away from my grandparents home in the Uptown area.
Mom had our two brothers at home, one toddler, one infant. The logistics of dressing, feeding, and transporting three additional school aged girls to school was a bit much at the time, so Dad would wake us up and drive us first thing every school day to Maman and Papa. Maman would take us to school and pick us up afterward. As an after school snack, she would sometimes have made frozen chocolate pudding pops. We would do our homework (I remember Papa helping me with math). Then, Dad would bring us home when he left work. By the time we left Ursuline to attend our neighborhood parish school, we had two more siblings!
Chili
3 stalks celery, diced
1 large onion, diced
1/4 cup garlic, minced
1/3 cup chicken stock (approx.)
2 lbs ground beef
15 oz tomato sauce
6 oz tomato paste
10 oz diced tomatoes & green chilies
6 tbsp chili powder
1 1/2 tbsp sugar
2 tbsp cornmeal
2 tbsp ground cumin
2 tsp salt
1/2 tsp ground black pepper
*26 oz can "Ranch Style Beans"
Cover the bottom of a large saucepan with chicken stock, over medium heat. We use this instead of oil. Saute onion and celery until soft. Add garlic. Add ground beef and stir until browned. Spoon off excess fat. Add tomato sauce, tomato paste, and diced tomatoes. Stir in seasonings and heat through. Add beans if desired. They can be omitted if there is an aversion (my brother-in-law hates beans...). Simmer, and taste, adjusting seasonings if necessary. Serve with sour cream, grated cheese, avocado, and/or tortilla chips. Makes a great base for loaded nachos, or omelet filling.
The Mister is sort of a "prepper." He would joke that he was getting ready for a "zombie apocalypse" or a "killer meteor." No one guessed it would be a novel coronavirus that would validate his OCD.
Everyone has been encouraged to stay home unless absolutely necessary, and keep a "social distance" of six feet.
I don't have that option. I am a Registered Nurse. I will be going to work, business as usual.
Today we are cooking meals for the freezer. First up: Chili. Serious comfort food for "interesting times."
This recipe came from the Ursuline Academy Cookbook, and we've tweaked it a bit. The book was originally created by the parents' club as a fund raiser. They published two volumes, the first published in 1971.
The Ursuline nuns came from France to New Orleans in 1727, commissioned by Louis XV "...to take charge of the Hospital of New Orleans and to employ themselves in the education of young girls..."
My mother attended Ursuline Academy for high school. When I was seven, I was enrolled at Ursuline for 2nd grade. My sisters were also enrolled, for 1st and 4th grades. We attended for three years. The school was just a few blocks away from my grandparents home in the Uptown area.
Mom had our two brothers at home, one toddler, one infant. The logistics of dressing, feeding, and transporting three additional school aged girls to school was a bit much at the time, so Dad would wake us up and drive us first thing every school day to Maman and Papa. Maman would take us to school and pick us up afterward. As an after school snack, she would sometimes have made frozen chocolate pudding pops. We would do our homework (I remember Papa helping me with math). Then, Dad would bring us home when he left work. By the time we left Ursuline to attend our neighborhood parish school, we had two more siblings!
Chili
3 stalks celery, diced
1 large onion, diced
1/4 cup garlic, minced
1/3 cup chicken stock (approx.)
2 lbs ground beef
15 oz tomato sauce
6 oz tomato paste
10 oz diced tomatoes & green chilies
6 tbsp chili powder
1 1/2 tbsp sugar
2 tbsp cornmeal
2 tbsp ground cumin
2 tsp salt
1/2 tsp ground black pepper
*26 oz can "Ranch Style Beans"
Cover the bottom of a large saucepan with chicken stock, over medium heat. We use this instead of oil. Saute onion and celery until soft. Add garlic. Add ground beef and stir until browned. Spoon off excess fat. Add tomato sauce, tomato paste, and diced tomatoes. Stir in seasonings and heat through. Add beans if desired. They can be omitted if there is an aversion (my brother-in-law hates beans...). Simmer, and taste, adjusting seasonings if necessary. Serve with sour cream, grated cheese, avocado, and/or tortilla chips. Makes a great base for loaded nachos, or omelet filling.
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