Temporary Ranch Manager

T went to Minnesota with Laurie Ann. They are working the Equestrian Journey booth at the mega horse exposition in Minneapolis. No daily report yet, but I'm sure they're doing fine.

Meanwhile back at the ranch...

(sorry!)

I am totally without adult supervision. I used my freedom by working all day and taking care of the animals, morning and night. Some freedom!

After work I fired up the Dutch Oven and the Camp Chef stove and made some chili. Since it's just me I added plenty of heat. I had chili for dinner, and there are eight plastic containers with leftovers. So I can eat chili for the rest of the weekend. Even for breakfast!

Wish Lindsay were here to share!

Here's the deal:

Modified Gringo Chili*

Yield: 8 Servings

2 tb Olive Oil
1 large onion coarsely chopped
2 lb Lean chuck
2 tb Dried red pepper flakes
2 tb Chili powder
1 ts Dried ground oregano
2 tb Ground cumin
5 ea Cloves of garlic crushed
4 ea 10 1/2 oz cans tomato soup
2 ea 10 1/2 oz cans of onion soup

1/4 tsp habenero sauce
2 tb corn meal

Saute the onions in olive oil until the onion becomes transparent. Add the garlic.

Combine the oregano, red pepper flakes & 1 1/2 Tb of the cumin. Dump into the onion mix & stir.

Add the ground chuck to the mix. Cook and stir until the meat is browned.

Stir-in the soups and bring to a boil.

Add the corn meal slowly, while stirring.

Reduce heat to simmer.I added some habenero sauce, about 1/4 tsp (be careful!) just because I like things lively. Lindsay would've put in 1/2 tsp.

Cook for 30 mins., stirring frequently. Add the remaining cumin & simmer for 5 more mins. (* This is based on original chili recipe from the pot of Dr. Donald Houston - ICS Life Member # H-4 - thanks Don!)

Since I had to work all day I decided I won't start the chores till tomorrow. Maybe late tomorrow.

Freedom's just another word for no one watching!