It's the day after Christmas, and to tell you the truth, I'm all hammed out! As much as I love this delicious pork product, I think I'm done with ham for a while....ham on Wed., Thurs., Fri., and Saturday....made ham sandwiches, ham & eggs, need to make ham & potato soup, not gonna make ham salad (nope, can't make me.)...so in the freezer it goes...at least for a couple of days.
Winterguard & Drumline camps are this week, so lunches & dinners for @ 50 this week are on the docket. Still need to decide on menus...so far, they're having spaghetti, corn, salad, and garlic bread on Monday. That's as far as I've gotten. It's pretty bad when I start dreaming of menus, which is what will probably happen for the rest of the week. Something with apples...hmmm......
It's also the start of 2011 at the end of the week....hard to believe. Wasn't it just yesterday when everyone was freaking out at the verge of 2000, wondering whether everything controlled by a computer was going to come to a screeching halt, and the world as we knew it would end?? Naw, I guess that worry got moved ahead to 2012, so I guess we have a year with no worries...except what to make for dinner.
Chili for 30- 50
5-8 lbs. ground beef
2- #10 cans kidney beans
1 gal. chunky salsa
1- #10 can diced tomatoes
3 diced onions
3 T. chopped garlic
3 T. cumin
2 T. italian seasoning
2 small cans tomato paste
salt, pepper, additional hot pepper flakes to taste as needed
You may also add additional peppers if you wish, but they're already in the salsa.
Brown ground beef & drain. Add diced onions & garlic & cook until onions become transparent. Add all the rest of the canned ingredients, undrained, and the salsa. Cook until temp. reaches @170, then reduce to simmer until ready to serve.
Have a wonderful New Year's celebration, and don't forget to tell those around you that you love them.
I forgot to add...add all spices as onions are done cooking...my bad.
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