Still afflicted by blogging ennui, so not much activity here lately.  I've also been having a problem with my right shoulder for the past several days which makes sitting in certain positions (like at the computer) very painful.  I was going to put something up last night but between the pain and being very sleepy I just went to bed.

But I'm taking advantage of the cool weather to enjoy cooking and later eating some homemade chili.  Here's the recipe, recycled from about this time last year.

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2 lbs. ground beef (I prefer the "chili cut" from H.E.B.--a coarser grind than "hamburger")
1 whole white onion (not too big)
1 clove garlic
1 red bell pepper
1 green bell pepper
4 tbs chili powder
1 1/2 tbs paprika
3 tsp salt
28 oz tomato puree (use sauce if you want it less thick)
14 oz water (or more, some of it will cook away)
1 can Rotel (diced tomatoes w/ green chili pepper)

Chop up all the vegetables and throw them into the sauce. The meat should be browned before going into the pot. Slow cook until ready.

Alternatively, I sometimes use a big pot on the stove, with which I bring to a boil and then cook on 1/4 heat for an hour, then simmer to keep warm.

If I were making this only for myself, I would also add 3 tsp El Yucateca habanero sauce. As it is, I will probably just add a couple of drops of Vicious Viper to my own bowl. For Texans, El Yucateca can be found in the "ethnic foods" section at H.E.B. Vicious Viper can be ordered online, just follow the link.

Oh yeah, I always cook the beans separately.

Serve with tortillas.

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Sometimes I just use a little garlic powder in place of the clove for convenience.