So, it’s been what—a week since my last post? This is where my new laptop is with the file download from my cloud backup:
Ugh. Slow going. And I’m very weary of pounding the g**d** “K” key on my old computer. The rate it’s going, it’ll probably be another two days before it’s done. Maybe three. (I am thankful, though, that my old laptop isn’t DEAD or unusable. So there’s that).
I decked the halls a little bit. There are actually a few more things I need to find in storage, but overall it’s gently festive. It’s so 2020 that my pre-lit tree has a dead spot of lights at the top for the first time in years and it couldn’t be remedied. So, I had John place several white ornaments up there to try to brighten it up. It still looks weird, but hey. 2020.
And the Santas!
And the little “zen” area. This feels calming to me.
Probably the most important item I need to unearth is Quinn’s stocking! Because…YES! They are coming! We’re on! (I’m so happy!) I have much to do between now and then—wrapping gifts, cleaning, plan meals, grocery shopping, make banana nut bread (probably the only baking I’ll do). Seems daunting at the moment, but it’ll get done. It always does. (I did have a moment of panic when I realized that Christmas Eve is only a week from tomorrow!) The kids will be here for both Christmas Eve and Christmas Day. I ordered a tenderloin roast from Butcher Box for Christmas dinner. (Yikes! But I do have a fool-proof method of cooking it). I’m still thinking of what to do for Christmas Eve. I’m favoring Dungeness crab again! I’m so glad we’ll get to watch Christmas through Quinn’s eyes! (We’ll hold out presents for him for Christmas morning from “Santa.”)
THIS is another possibility for Christmas Eve—Texas Chili. Boy is there a story about that! Long ago I’d obtained the recipe for beanless, authentic Texas Chili from an architect who worked in the office next door to a small engineering firm where I worked. He and I became good buddies, and he was from Lubbock, Texas. He was always giving me recipes (and I got the impression he was quite a cook), and I was excited when he gave me this one because while I like the flavor of chili, I do not like beans. (Unless they’re green). Nate’s dad cooked it up a few times, I’m thinking for Christmas Eves and other semi-special occasions, and it was sooooooo goooooood. I actually never prepared it myself! When Nate was 14 and his dad and I had been divorced for many years, his dad asked for the recipe. I remember that I dug it out and gave it to Nate who then typed it into an email to his dad. And that was the last time I ever saw the recipe! Either I didn’t get it returned to me, or I misplaced it when it was, but I have looked everywhere for the past 20 years and could not find it. Nor could I find a recipe like it online or in any cookbooks. Nate has asked me about the recipe now and then over the years since then and I’ve actually gone back to my recipe file and searched again (several times), and it’s el-gone-o. Nada. A couple of days ago Nate texted the question again, “Did you ever find that Texas Chili recipe?” and again I replied, “I haven’t had it for 20 years.” I suggested he ask his dad for it. (And then share it with me!) I’m not sure what transpired after that, but a couple of hours later I received a text from Nate with a .jpg “picture” of the email he had sent to his dad when he was 14—in 2000. (We have since chuckled at his poor spelling back then…) We now BOTH have the recipe! And I thought I would share it with you. It takes a bit of planning because you refrigerate it after you’ve cooked to heat up the following day to meld those flavors! (Did we do that? I can’t remember! Probably?) Anyway, here it is:
Authentic Texas Chili
3-1/2 lbs. chuck steak or stewing meat, cut into cubes
5 T. oil, divided
2 C. coarse cut onion [not sure what that means—chunks?)
4 cloves garlic, minced
4 T. chili powder
1-1/2 tsp. oregano
1-1/2 tsp. ground cumin
1-2 tsp. crushed red peppers (to taste)
2 C. beef broth
1 can (13 oz.) whole tomatoes
1 can (6 oz.) tomato paste
1 tsp. sugar
1 T. garlic salt
1-1/2 T. corn meal
Pat meat dry with paper towels.
Heat 3 T. oil over medium-high heat in large pot. Add meat. Sear, turning frequently with large spoon until lightly browned, 3-4 minutes. Transfer meat to bowl.
Add 2 T. oil to pot and sauté onions and garlic until onions are limp but not brown.
Stir in chili powder, oregano, cumin, and red pepper. Mix well until onions are coated.
Add beef broth, can of tomatoes (including juice), tomato paste, garlic salt, and sugar. Mix well. Break up tomatoes with back of spoon.
Add meat back to pot, cover and simmer for 1 hour. Uncover and simmer for 45 minutes.
Cool, cover in refrigerator overnight. To serve, bring slowly to boil uncovered. Thicken with corn meal.
I’m thinking this could be modified for the Instant Pot, which I may try, but I think the first time I make it, I’ll go by this recipe. I’m so excited!
