A Feast of Fridays: Texas Millet Chili
It’s been raining cats and dogs here for the past three days, and the weekend forecast doesn’t look much better. Is there anything better, on a cold, wet autumn night, than a bowl of Texas Millet Chili?
Ingredients:
1/2 cup Sweet Ginger Garlic Habanero Hot Sauce
2 chopped onions
2 stalks celery, diced
1 large carrot, diced
1 green pepper, diced
2 minced garlic cloves
1 medium can diced tomatoes with juice
2 cups vegetable stock (or tomato juice – your call)
1 cup millet
2 cups pinto or chili beans
1 cup corn kernels, drained
1/2 pound cooked sausage, hamburger, or a combination of the two – if desired
What to do:
Throw everything into a large pot; bring to a boil. Turn heat down, cover, and simmer slowly for four hours.
You can also make Texas Millet Chili in your crockpot! Set it on “low” and don’t give it another thought for 6 hours.
Mmmm, either way you cook it, it’s awesome.