A little beef makes a big difference. Chili is one of our stand-by meals—the kind of dinner we can make in a pinch, but know that we are sure to eat. Normally, we make a variation of a vegetarian two-bean chili. Tonight we found ourselves with some chopped sirloin on hand (and with chili powder pre-mixed).

The ground sirloin in question was obtained this weekend from Grammy and Boppy’s. We were able to find time for a quick visit and a cookout. The ground beef that Boppy bought at the market was too much, so we saved a little (freezing it until tonight) with this dinner in mind. Although Boppy was unwilling to try it, everyone else at the cookout enjoyed their burgers prepared with a little chili powder, as in our pan-fried hamburger recipe.

Yep, this was a good meal—the kind of meal we wouldn’t mind having again. Good thing too, because there was plenty of chili leftover.

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