I thought I’d put some images of the lawn and garden. I have planted quite a few things this year including tomato, green pepper, yellow pepper, jalapeno pepper, red onion, white onion, yellow onion, shallot, rosemary, purple basil, sweet basil, parsley, cilantro, garlic chives, zucchini,  yellow squash and garlic, maybe. I can’t wait to start picking!

Not a whole lot has been going on lately. We have been trying to save for our taxes so not much to report during the week. Friday night we had some people over to celebrate the warm weather. I did some beer can chicken and we had some tasty sides. Fun night. Saturday I wired the back porch for satellite! Cardinals games outside this season!

Here’s the recipe I found on the Food Network website. It was fairly easy to make and it turned out great!

Everyone at the office loved it.

Sarah & Tim’s Chipotle Chili

Ingredients:

Two 6 oz filet mignon, cubed
One pound ground pork
Eight slices double wood smoked bacon, ½ inch pieces
One red bell pepper, chopped
One yellow bell pepper, chopped
Two medium yellow onions, finely chopped
6 cloves of garlic, finely chopped
Three Tbsp chili powder
One Tbsp ground cumin
One Tbsp chipotle chili powder
One Tbsp smoked paprika
Two Tsp oregano
Sea salt and black pepper to taste
One cup Budweiser
One 15 oz can rinsed black beans
One 15 oz can rinsed kidney beans
One 24 oz can crushed tomato
One 24 oz can diced tomato with juice

Directions

In large heavy-bottomed pot, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the pork and break it up with a wooden spoon. Cook the pork until it begins to brown, and no longer pink, roughly 4 minutes. Stir in the filet, beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.