I don't know about you, but I tend to think of January and February as the best months to make soup. Nothing like a good hot soup to warm your bones when it's so cold outside. So, this month, and maybe next, I plan on making a few of my favorites. Some to eat, some to freeze, some to share. First up, chili!
Next, slice 1-2 onions thinly and add them to the beef. Cook until they become transparent.
cayenne (if desired)
1-2 tablespoons Worchestershire sauce
(2) 1-lb cans tomatoes (I use stewed tomatoes - Spanish style preferred)
(3) 1-lb cans red beans
(2) 8 oz can tomato sauce (Spanish style)
(1) 4-oz can tomato paste
3-4 cups water
salt (to taste)
garlic salt (to taste)
Lastly, don't forget to shred cheddar cheese on top. Add saltine crackers to your plate, too, if you like to sprinkle them on top, like my husband does. Of course, leftovers are the best. Hopefully you'll have enough for that!