Spicy Chili with Cheese Muffins

There is something so comforting about chili. It's like a little bowl of home that you smother with cheese and crackers and then shit out a few hours after consuming. I'm a romantic, can't you tell? Any ways Sunday was a rough day for both the boy and I and a bowl of my spicy chili seemed like just the thing to perk us up. Most of the ingredients on here I'm going to leave up to you as to how much you want to add. We like our chili pretty spicy in these parts but I know that's not for everyone.

Spicy Chili

1.5-2 lbs ground beef
1 onion, chopped
3 cloves garlic, minced
1 can chili beans
~2 c. water
1 (14.5 oz) can diced tomatoes
1 (8 oz) can tomato sauce
Seasonings to taste:
Salt and pepper
Oregano
Cayenne pepper
Garlic salt
Cumin
Chili powder
Habanero Tabasco sauce

Begin by sauteing the beef, onion and garlic together in a large pot or Dutch oven. Cook, stirring frequently, until the onion is translucent but be sure not to burn the garlic. Next add the beans, tomatoes and tomato sauce. You also need to add the water. When I do this step, I rinse the tomato sauce and diced tomato cans so I can get that flavor without watering the chili down too much. Stir everything together.

Next add the seasonings. Remember to taste often; it is easier to add more than take seasonings out. The only thing I do not add at this point is the Habanero sauce. Reduce the heat and let the chili simmer at least an hour or until you are ready to eat.

Add the Habanero sauce right after serving. I always do this at the end because my boyfriend likes more sauce than I do in his chili.

While the chili is simmering away, that gives you time to make these delicious biscuits from the Pioneer Woman. If you are not familiar with her, click on the link right now and get familiar with her! I don't remember how I found her website but I fell in love with her, her family and her food right from the start.

Cheese Muffins

1 1/2 cups flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 cups shredded colby-jack cheese
1 cup milk
1 egg
1/4 cup (1/2 stick) melted butter (I used salted)

Whisk together dry ingredients, then stir in cheese.

In a separate bowl, whisk egg, milk, and butter together. Pour milk mixture into dry ingredients and stir with a spoon to combine.

Bake in greased muffin tins at 375 degrees for 20-25 minutes.

I did not have a muffin tin on hand the other night so I just dropped them on a greased baking sheet and popped them in the oven for 20 minutes at 350 degrees and they turned out perfect.

Unfortunately dinner was devoured before I could get a picture of it but I'm sure you know what a bowl of chili looks like.

Until next time, eat well my friends.