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We all have a friend full of endless useless information much of which we assume they read or heard somewhere, some of which sometimes I think they just make up. Either way I love these friends and especially when I learned the story of the San Antonio chili queens, who according to wikipedia were brightly dressed Latino women in the 1880′s who “appeared at dusk, when they built charcoal or wood fires to reheat cauldrons of pre-cooked chili.” I want to be a chili queen talk about ladies ahead of their time in so many ways. So that gets me to today’s recipe, beef chili made with beef brisket and kidney beans. I served it with some simple corn and dill muffins, that I made by following the directions on store bought corn muffin mix and adding in 2-3 tablespoons of fresh dill.
You could easily make this chili using ground beef and significantly cut down the cooking time or throw everything into a crockpot and allow it to cook all day. It also freezes well.
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