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Saturday, 1 July 2017

Good-bye to Texas . . . and WHITE HOUSE CHILI

To help Kepler learn about the upcoming move, his aunt gave him this puzzle.

For the past weeks, Kepler has known Grandpa would be going to Laredo. 

“Where is he?” Kepler’s been asking daily.


"Don't worry.  Grandpa will bring Grandma too because they go together."

                                                                     Awww!  Not this time, Kepler :( 

This time, Grandpa has all the fun!


     From Bernard Clayton, Jr.’s THE COMPLETE BOOK OF SOUPS AND STEWS

Clayton tells us this chili was the creation of Lyndon Baines Johnson.  It was named for  his beloved ranch along the Pedernales River in Texas and was often eaten in the White House.

3 cups chopped onion
2 cloves garlic, finely minced
2 tbsp oil
4 pounds beef, chopped or coarsely ground
1 tsp oregano
2 tsp cumin seeds, roasted in a dry skillet and ground
2 tbsp chili powder, or more to taste:  (I used more because I figured the recipe was
     calling for the blended chili powder; not the hot cayenne stuff)
4 cups canned, blended tomatoes
2 cups boiling water (I used more canned tomatoes instead)
1 ½ tsp salt (or more to taste)

*In a Dutch oven, sauté onions and garlic in oil for 10 minutes.
*Start oven preheating to 350.
*Add meat.  Stir over high heat for 5 minutes.
*Add oregano, cumin, chili powder, and salt.  Stir 5 more minutes.
*Add tomatoes.  Bring to boil.  Cover and put in oven for 30 minutes.  Taste for seasoning and cook 30 more minutes.
*Serve with refried beans and a salad.

Seriously, this chili was not my favorite, but try it if you're as curious as I am about  food at the White House.