Mr. Masons Chili

My grandmother used to care for the Masons. Mr. Mason was a pioneer in the roadside food industry. He owned cafes in Kansas, Oklahoma, Missouri, and Arkansas that served chili and apple pie. He kept his chili recipe secret for decades. He lived to be 107 years old, and my grandma finally got his recipe.

Step: 1

Place the ground beef and half the chili powder into a large saucepan over high heat, and cook until meat is browned, breaking the meat apart into crumbles as it cooks, about 10 minutes. Mix in the onion, and cook and stir until onion is softened, about 10 more minutes. Stir in garlic, and cook until fragrant, about 2 minutes. Stir in remaining chili powder, cumin, oregano, tomato paste, and cocoa powder, and cover pan.

Step: 2

Reduce heat to a simmer, and cook until meat is tender and flavors have blended, mixing enough water to make a thick chili, about 1 1/2 hours. Stir occasionally.

Per Serving: 399 calories; protein 20.7g; carbohydrates 9.8g; fat 31.2g; cholesterol 96.5mg; sodium 136.6mg.

The word “stew” can refer to both a food and a cooking method. Stewing makes slowly cooking piece of meat, vegetables or beans in a tastefull water based . It’s similar to braising, instead it does have a few piece of differences. The meat is chopped into few of pieces but of being processing menu whole , and the liquid all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.