just heated up a bowl of red (in a red bowl). this is leftover from the super bowl dinner. go packers! - i had a whole theme going since sister-in-law mary, originally from wisconsin, came over to watch with brother john & mom. we had cheddar cheese dip w/pretzels (will post later), chili, and cheesecake. get it? i may not be from wisconsin, but i could be considered a cheese head if the definition included ‘loves cheese’.

mary thought it was pretty funny to have all that cheese. besides rooting for green bay, she was super excited about the super bowl game because it was playing in our area of town. she lives in dallas and i in fort worth and in between the 2 cities is arlington - home of the new cowboy stadium. a lot of people don’t realize there is a whole city that separates us. i think because everything around here refers to us as dfw as in dfw airport. i like to refer to us as d/fw where the slash mark keeps us separate. i’m glad that dallas is not right across the street because i kinda’ agree with the railhead bbq t-shirt that says ‘life is too short to live in dallas’. BUT i do like to visit…a lot.

this recipe is from mom & dad (i included dad since it is his magazine subscription). she originally got it from consumer reports magazine. who would have thunk it. i don’t normally get recipes from their magazine, but this one is really good. i think the secret is the vinegar.

here’s the recipe (4 servings) -

1 lb lean ground beef                  1/4 t coriander
1 clove garlic, minced                  1 t cumin
1 c onion, finely chopped             1/2 salt
1 med green pepper (i used a yellow bell because i’m not fond of green bells), finely chopped
4 T chili powder                            1/2 c water
1 T cider vinegar                           2 c canned crushed tomatoes
1/4 t allspice                                 1 16oz can red kidney beans w/liquid

cook beef, garlic, onion & bell pepper in a heavy skillet over med-high heat, stirring frequently to break up meat. cook until onion is soft & meat has lost its pink color. add remaining ingredients. bring to a boil. cover & reduce heat. simmer the chili f/45 minutes, stirring frequently.

easy peasy and tasty, too. thanks consumer reports!