Cheryl's Chili

4 T.s olive oil (any kind of oil will work)
1 large yellow onion, chopped
1 red bell pepper, chopped
4 garlic cloves, minced (I used the minced fresh garlic that’s in the jar and use 1 heaping T.)
3 lbs lean ground beef (I also used ground turkey or do half and half). Another variation is half beef and half ground Italian sausage or even chorizo
1/4 c. Worcestershire sauce
1 pinch garlic powder, or to taste
1 (28 oz) can crushed tomatoes
1 (14.5 oz.) can fire-roasted diced tomatoes
1 (12 oz.) can tomato paste
1 Anaheim chili pepper, chopped
2 T. chili powder
2 T. ground cumin
1 1/2 T. dark brown sugar
1 T. chipotle pepper sauce (again, adjust for heat)
2 1/2 t. dried basil
1 1/2 t. smoked paprika
2 t. salt
1/2 t. dried oregano
1/2 t. ground black pepper
¼ t. crushed red pepper
One 15-oz. can black beans, drained and rinsed
One 15-oz. can kidney beans, drained and rinsed
One 15-oz. can pinto beans, drained and rinsed (or all pinto)
1 c. sour cream
3 T. chopped fresh cilantro
1/2 t. ground cumin

Directions
Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Continue to cook, scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
Stir crushed tomatoes, diced tomatoes, & tomato paste, to the beef mixture. Season with chili powder, 2 T cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, black pepper, and chocolate. Bring to a boil and reduce heat to low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
Mix beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes   
Stir in masa flour last 10 min. About 1/3 cup. Stirring so doesn't lump.

OPTIONAL:
Serve chili over Fritos and top with shredded cheese or your choice and sour cream/cilantro.



CHERYL’S CHILI (w/ chocolate)

2 tablespoons vegetable or olive oil
4 pounds ground beef (or 2 lb. lean gr. Beef and 2 lb. ground Italian sausage). Can also be made using ground turkey. I have also used some chorizo in it before. Be creative!
4 cups chopped yellow onions
2 tablespoons minced garlic
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons cayenne pepper
1 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper

4 (12-ounce) bottles dark beer (optional)
2 (28-ounce) cans whole tomatoes, crushed
2 tablespoons tomato paste
1 tablespoon salt
1 slightly heaping tablespoon dark brown sugar
1 ounce (1 square) unsweetened chocolate
4 (15-ounce) cans small red kidney beans, drained and rinsed (or you can use a combo of red kidney, black, & pinto)
1 cup grated Cheddar, for garnish
1 cup finely chopped green onions, for garnish
1/2 cup chopped fresh cilantro leaves, for garnish

Directions
Heat the oil in a large heavy pot over high heat. Add the meat and brown well, about 10 minutes. Add the onions, chili powder, cumin, cayenne, cinnamon, crushed red pepper, and cook, stirring often, until the onions soften, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add optional beer and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, salt, brown sugar, and optional chocolate to the pot. Stir well and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 1 hour, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Skim off as much fat as possible. Add the beans, return to a simmer, cover, and cook until thickened, about 1 1/2 hours longer. Serve with the cheese, green onions, and cilantro alongside as garnish. I like to stir in about 1/3 cup masa flour last 10 min to thicken but that can be optional.

Also good with the fritos like above.

OLD FASHIONED BANANA PUDDING or COCONUT CREAM PIE

Old Fashioned Banana Pudding or 
Coconut Cream Pie

(* Use same custard recipe but instead of bananas and cookies, stir in 1 cup sweetened coconut, pour into 9" cooked pie shell. Top with meringue and sprinkle coconut carefully over meringue before baking. Cool on the counter then refrigerate.)

1 cup sugar
1/2 cup all-purpose flour 
1/2 teaspoon salt 
2 cups milk (NOT skim) 
* 4 or 5 ripe bananas, sliced thin (cover with plastic wrap or sprinkle with lemon juice to keep them from turning brown) 
* 1 box vanilla wafers 
1 teaspoon Vanilla extract 
1 tablespoon Butter (not margarine) 
4 Egg yolks (Large eggs or better)

Meringue: 5 egg whites, room temperature (be sure no yolk gets into the white when separating)
6 tablespoons sugar 
1/4 teaspoon cream of tartar 
1/2 teaspoon vanilla extract 

Directions: Preheat oven to 375°F. Line the bottom of a 9×9-inch pan with a layer of vanilla wafers. Combine sugar, flour and salt in a bowl, and mix well. Set aside. In a heavy saucepan, beat the egg yolks well. Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistency. Make sure you don’t scorch the pudding. Remove from heat. Place a layer of banana slices on top of the vanilla wafers. Pour half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding. Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish. Bake until meringue browns, 12 to 15 minutes. Let cool off and eat, or refrigerate to chill.