The weather today called for hot, spicy chili.  I answered.

I love chili, but don’t really make it all that much.  With just the two of us eating it, it just doesn’t make sense to cook those big ol’ pots of yore – and for me, it’s not that easy to make a small pot.  I did succeed today, though, in making just enough for dinner, and for chili dogs on Sunday while we watch The Eagles beat Arizona.

Tonight’s chili was ready in an hour.

  • 8 oz beef, cubed
  • 1/2 white onion, chopped
  • 1 can (8oz) tomato sauce
  • 1/4 cup Sofrito sauce
  • 2 tbsp chipotle sauce
  • 1/2 tsp ground Guamanian Boonie Pepper
  • 3 cans Cuban-style black beans

Top with:

  • chopped white onion
  • sour cream
  • shredded cheese

Brown the onion and beef, add tomato sauce, sofrito sauce, and chipotle sauce.  Add chili pepper.  Heat through.  add bean and simmer.
Top with sour cream, cheese, and onions.  Serve with Oyster crackers.

It was just spicy enough, and the perfect meal for a frigid day.