Black and White:
All the effects are photo shop and I do think I like black and white the best.
And the recipe, Baked Chili. This is thicker (and in my opinion tastier) then regular old Chili and would make a perfect Super Bowl Recipe if you are into that kind of thing. Its also good for cold weather days, its been weirdly all winter here, but we know some of our blogger friends are in a cold snap.
Baked Chili from Casserole Crazy (which is just the best cookbook I would be lost without it)
- 1tbsp vegetable oil
- 1 1/2 large white onions, chopped
- 3 cloves of garlic, minced
- 2 bell peppers (I used red and yellow)
- 2 1lb ground beef
- 1 tbsp chili powder
- 1 1/2 tsp cayenne pepper
- 2 cans kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 12 ounces Cascadian Farms frozen corn
- 1 28 ounce can diced tomatoes, Muir Glen
- 1 1/2 cups club or saltine cracker crumbs
- 1 1/2 cups grated cheddar (plus 1/2 cup for top of chili)
- salt and pepper to taste
- scallions or chives for garnish
- sour cream for garnish
Heat the vegetable oil in a large pot over medium heat and add the onions. Saute until translucent about five minutes. Add the garlic and peppers and saute for ten more minutes until softened (you may need to lower the heat to prevent burning). Add the beef and cook until browned. Drain of some of the extra fat. Add the spices and the drained and rinsed beans, corn, and tomatoes. Stir well. Add the cracker crumbs and cheese, mixing as you do. Salt and pepper to taste. Transfer to a large casserole, cover with the lid or foil, and bake for 45 minutes to an hour until nice and bubbly. Remove the lid, top with the remaining half a cup of cheddar and bake 20 minutes until the cheese browns. Garnish with the scallions or chives and serve with extra crackers and sour cream.