Last weekend we had our first annual vinting party. The vinting took only 30 minutes and that was because we had to read through the instructions a few times before we were able to really get started. Ray and the guys made beer in the garage while the girls and I stayed inside and made wine. It was a great time with game playing, wine drinking and friends chatting.
The night before I made a couple different kinds of chili. One was a vegetarian chili with zucchini, bell peppers (except green because I’m just not a big fan), kidney beans, jalapeno and onion. I put a few tablespoons of pepper dip mix to spice it up a bit as well as several cloves of garlic and chili powder topping it off with 2 cans of diced tomatoes with green chilies. YUM, it turned out great!
The second chili was a steak, blackbean Chipotle Chili.
2 diced onions
2 diced jalapeno
3 diced bell peppers (red, yellow and orange – green if you like it)
2 cloves minced garlic
4 sirloin steaks, diced
3 chipotle peppers, diced
1-2 TB Chili Powder
a couple shakes red pepper flakes
2-3 cans diced tomatoes
salt to taste
Brown the onion and garlic. Add diced bell peppers and jalapeno, cook until tender. Push to side of pan and brown steak. Add chipotle peppers, cook a few minutes. Add tomatoes and rest of seasoning. Cook all day on low or until you are hungry.
Both chilis were a hit with our company!