Well...college football is officially now a memory....Bama are National Champs, and the B10 RULES!! A 6.5 quake off CA and it didn't fall into the ocean, health-care is still a joke as is the economy....Oh, and it's now 0 degrees, putting Global Warmers on the defensive....the GOP is still courting Palin, ya know, I once heard putting a hair-pin in a socket is a life changing event....seriously, I can't help but believe the hair-pin thingy would be a much more merciful way for the GOP to go.
Anyway, hope everybody is having at least a start to a better year......and my chili recipe is better

4 tsp vegetable oil

2 pounds boneless beef bottom round cut into 1" chunks

2 med onions chopped

3 cloves of garlic chopped

2 tsp's of ground chipotle chili peppers

1/2 tsp of cumin

------salt

1 large can of Rotel diced tomatoes & chilies (I used original)

1 (box) beef broth

1 Lrg can of Bush's chili beans

1 small can of Bush's kidney beans

1 cup wheat berries (or cracked, I believe they call it Bulger (sic) wheat?? Omish make it with this)

2 slices of bacon

1 bay leaf

In pot heat 2 tsp's of veg. oil until hot. Add beef and cook until browned on all sides. Remove the beef and in the same pot add remaining oil and add the chopped onions, cook until golden then add the chopped garlic and cook for 5 min. Add beef back in along with the beef broth, stir in the chipotle, cumin, tomatoes, beans and bring to boil. Reduce heat to low and simmer for 1 ½ hr's.

In a 3 quart saucepan use 4 cups water, ½ tsp salt, bacon, bay leaf, wheat berries and bring to boil…reduce heat to simmer, cover and cook for 1 ½ hrs. Drain the wheat berries, discard bacon and bay leaf, add berries to the chilli and cook until beef/wheat berries are tender.

Done....and I edited it slightly as I intend to keep the "Chili Champion" trophy in the family ...BTW, it tastes better after it sets for a day....and if hotter is what you want increase the amout of chipotle or add jalapenos