We’ve decided to take a quick break from all the legal stuff and share something that might make your taste buds happy. In Louisiana, folks might call this a “lagniappe” – a little something extra.
It’s Fall (almost). Football is back, and all the great traditions that go with it. Nothing goes better with Fall and football than a good bowl of chili.
There are gajillions of chili recipes out there. Here’s one of our favorites for a midwestern style chili inspired by a great old chili parlor in St. Louis:
2.5 pounds of ground beef (85/15)
1 large red onion, chopped
One half green bell pepper, chopped
Two 15 oz cans of tomato sauce
Two 15 oz cans of beef broth, or water
One 15 oz can of red kidney beans
One 15 oz can of black beans
One box Carroll Shelby Chilli Kit, including all the ingredient packets
One packet McCormick mild chilli seasoning
One tablespoon ground cumin
One tablespoon Worcestershire sauce
One teaspoon salt, or to taste
Put the beef, onion and pepper in a pot over medium high heat. Let it cook, stirring and breaking up any big chunks, until the beef is browned. Drain off excess fat. Add the remaining ingredients and stir it all together well. Let the mixture heat up until it starts to simmer. Turn down the heat to low, cover and let simmer for one hour, stirring occasionally. Enjoy
This recipe is great served with fresh-baked cornbread. If you REALLY want to experience it Midwest style, serve it over spaghetti. Or make a Slinger (we’ll save that for another Badger Blog post!)
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