Memaws Chili Food

MEMAW'S CHILI

Steps:

• In saucepan, brown onion and garlic in oil until almost transparent.(Can be added without browning but adds a sweeter flavor) Keep to side.
• Mix meat by hand in large bowl. Add 1/4 cup flour and mix into meat by hand.
• In large pot, brown meat mixture throughout, will still have pink cast to meat. Takes 3 to 5 minutes.
• Leave all juices and meat in pan, add enough beef broth to cover meat. Bring to boil-turn down to simmer. Add browned onion/garlic.
• Cover and simmer for 2 to 3 hours until stew meat is fork tender. (Check meat ever 30 minutes or so to add broth if needed).
• Remove from heat and add rest of the ingredients. Stir and enjoy.
• Yummy in the winter especially. Great for frito pies or with cornbread -- oh it's great anyways you want to eat it!

MEMAW'S COLLARD GREENS

Steps:

• Thoroughly wash greens in a sinkful of cold water.
• Break stems off an inch or two below leaf and discard.
• Tear/shred the leaves by hand and place them in a large cooking pot.
• Add bacon, 1/4 cup of sugar, and about 2 tablespoons of salt.
• Fill pot with water up to about 1 1/2 inches from top of pot.
• Bring to a boil, then reduce heat, and simmer for about 2 hours, stirring occasionally (water will cook off, so add more if necessary).
• After 2 hours, add more sugar (not more than 1/4 cup; I usually add slightly less) and more salt to taste.
• Fill the pot back to about half-full with water.
• Cover, boil, reduce heat, simmer, and stir occasionally for another 1 1/2-2 hours (if more water is needed, add only enough to keep about three fingers worth in the pot).
• Serve with a slotted spoon to drain away water and eat'em up (some folks eat'em with tabasco or pepper sauce).
• These are great as a side dish with fried chicken, country ham, meatloaf, turkey, roast, or as a companion to a big bowl of beans.
• I usually enjoy the leftovers with nothing but a pan of cornbread.