The polls open at 6 a.m. Is it really necessary to vote that early?

Yes! Why are you still awake?


Read this chili recipe if you need help winding down.


INGREDIENTS

2 lb. ground beef

2 lb. ground Italian sausage

2 8 oz. cans no-salt tomato sauce

4 cups beef broth

2 tbsp. Cabernet Sauvignon or grape juice

13 tbsp. chili powder

6-1/2 tsp. onion powder

7 tsp. paprika

2 chicken bullion cubes

2 packages Sazon Goya

3-1/2 tsp. garlic powder

6-1/2 tsp. cumin

1 tsp. white pepper

1 tsp. cayenne

1 tsp. salt

1-1/2 tsp. brown sugar

2 tbsp. ketchup

Chicken broth, to taste

DIRECTIONS

1. Place beef and sausage in a dutch oven and cook on medium until cooked all the way through. Drain the grease.

2. Add tomato sauce, beef broth and wine/juice into the pot set on medium low. Mix in 4 tbsp. chili powder, onion powder and paprika. Stir until incorporated, then let simmer for one hour.

3. Mix in 6 tbsp. chili powder, chicken bouillon, Sazon Goya, garlic powder, cumin and white pepper. Stir until incorporated, then let simmer for 30 minutes.

4. Mix in 3 tbsp. chili powder, cayenne, salt, brown sugar and ketchup. Chili will be too thick at this point. Add chicken broth to preferred consistency. Stir until incorporated, then taste. Let simmer for 15 minutes.

FOOTNOTES

This chili can be served immediately, but always tastes better after a day or two in the refrigerator.


Jacob Brower is the president of Archer’s Bow Media. He has 20 years of experience in mass media, many of which he spent as the chief executive of a state and national award-winning media group in southwest Missouri. He was named among the nation’s top 25 media professionals under age 35 by Editor & Publisher magazine in 2016. Text or call him at 417-592-3505, or email him at jacob@archersbowmedia.com.


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