Sunday, November 29, 2015

Kansas Audio-Reader Network -A Barkley Memory

The holiday weekend is drawing to a close.  It was a quiet one, spent at home.  Dad spends Thanksgiving with my cousin, who is like a daughter to him, her losing her own Dad at a young age.   So he will get some good food and company until I can go out to see him closer to Christmas and New Years.

I'm fighting a cold/flu bug with a bit of fever so today sort of dragged.  But there was one bit of awesome news.

There is an organization in Kansas called  the Kansas Audio-Reader Network at the University of Kansas.  They are a reading and information service for blind, visually impaired and print disabled individuals in Kansas and Western Missouri.  According to their website "We read daily newspapers, magazines, and best-selling books on the air and on the Internet, 24 hours a day and we offer automated newspaper readings by telephone."

This  non-profit service has brought a lot of joy to those in the area that are blind, or otherwise have physical limitations that prevent them from enjoying books and printed material.  The readers are all volunteers and they have great support of not just the university they are part of, but Kansas and Missouri Lions Club.

So why am I sharing this?

The Book of Barkley was selected as one of the best sellers they would be reading for the visually impaired.  I will be receiving a copy of the reading as well, which I can't wait to hear.

Their website is: http://reader.ku.edu

It's a wonderful thing they are doing, not for profit, but simply to help their community. I think Barkley would be very happy to be part of that.
Well I CAN'T lay on my bed,  someone stepped all over it with their paws and it's not poofy any more.

Saturday, November 28, 2015

Carne Diem

Not feeling the love for turkey on day two or three?

Carne Asada Tacos

Marinade:
3/4 cup orange juice
1/2 cup lime juice
1/3 cup lemon juice
1/4 cup soy sauce
1/4 brown sugar
1 teaspoon finely chopped canned chipotle pepper
3 Tablespoons Penzey's Chili 9000 (or 3 tablespoons of a mixture of chili powder, cumin, paprika and oregano, but seriously get some of the Chili 9000, it's very complex)
2 teaspoons cracked black pepper

Mix and whisk in 1/2 cup olive oil. Pound a large flank steak between sheets of waxed paper with a meat mallet until 1/4 to 1/3  inch thick.  Poke a number of holes in it with a fork then marinade for 24 hours.
Reserve 1/2 cup marinade and heat to a simmer on the stove while you grill the meat (liquid will reduced to about 1/4 to 1/3 cup, stirring occassionally)  Grill the meat until you have a nice sear on the outside then finely dice the meat and toss with the remaining simmered marinade.

Serve on homemade corn tortillas (double wrap them to hold the juice) in the traditional style  with onions and cilantro or Americanized with Mexican cheese and lettuce (my preference but I don't like tomatoes) with your favorite hot sauce.

Now - you can use store bought tortillas (making sure you heat them up on a slightly oiled grill).  My favorites are the Trader Joe's THIN corn tortillas (they make a thicker one that's not as good) or Maria and Ricardo’s Handmade Style Soft Corn Tortillas,Yellow.  (Note the "handmade", they also have a NON handmade one in similar packaging that's not as good).

But seriously think about making your own.  Instructions are here:   http://www.foodandwine.com/recipes/corn-tortillas

A nice thing with the good tortillas - you don't want to waste any.  If you've got a couple left (flour OR corn) -cut into small strips or triangles, and soften in a little oil in a pan with a bit of onion and or peppers then add eggs to make "migas" -  scrambled eggs with tortillas.

Friday, November 27, 2015

Black Dogs Black Friday

For Barkley as well as those dogs that belonged to our friends, Schmoo, Max, Angus Fala, Nugget the Wonder Beagle™, Henry, Stanzie, Cody, Cinderella, Bart, Mya, Beau, Dietzman Long, Bailey, Oceana, Ming, Phantom. We miss you always but especially at the holidays when your presence near the table warmed your family's hearts.  On this Black Friday - we raise a toast to you with a little poem.

May you be free from anything but joy until we meet again, and may your humans find comfort in your memory.

Shadows fall in their swift and silent passage
echoing the last word of our common fate 
The sorrow of the world surrounds us
carried upon chill air like smoke 
Let us pour a dram of scotch
as our solitude  descends
We drink the smoke in 
so sorrow may sleep

LBJohnson

Friday, November 20, 2015

Friday Fixin's

I teleworked today, and adjusted my lunch to run some errands before the sun went away and the snow hit (I can take up to an hour and a half lunch, I just have to add the extra work time so I get in a full 8 hours.)  I stopped at a Polish deli and butcher that's only a village or so away, got the truck cleaned up, then headed on back towards home.
With the sun out, a storm pending and Thanksgiving coming up it was crazy out there.  I was tempted to just park the bat truck and "assume the position".

But no, I needed to hurry on home so I could . . . . wait for another train.
It wasn't long until the clouds were bunching up and the temperature had dropped to the low 40's.  It's a good night for comfort food. 


This is a little different than the ultra creamy mac and cheese many of you know and love.  Made with either a warm or cold custard (I've done it both ways) with eggs, and made with a mild mixture of American and Cheddar, it bakes into a creamy casserole you cut into squares. The traditional southern Mac and Cheese is made with Velveeta, but we prefer ours  with American, sliced fresh at my grocers deli.  It's very good hot or cold and reminds me of meals from childhood.
Of course, the ones from childhood weren't covered in bacon, but hey, it's my kitchen.

And there WILL be dessert.

Mini pistachio cream pies


Wednesday, November 18, 2015

Fighting Irish - A Review of the Kahr PM40


There are few times I don't carry (I'll take my chances in the shower, I could always clobber them with the Irish Spring if the CIA knife doesn't cut it ). But then again, some might say a part polymer gun belongs in the shower.  Gun on a Rope?

But I carry most anywhere else. Certainly there are weapons I carry when where I'm going warrants some heavy iron, and then there are the "back up gun" days. Days I'm comfortable with something smaller, lighter, that will conceal a little easier. A gun that's reliable, accurate and will preferably chamber a duty-caliber round. I love my Sig and Smith and Wessons but I was wanting something a little bigger in caliber than the .380, while still remaining decently concealable. Something for the "Fighting Irish" in me that's also made in the USA.

Enter the Kahr PM40. It's ultra-compact without being wimpy, double action only (DAO), chambered in .40 S&W. For a long time my BUG was a S&W J Frame, (Speer GDHP 135gr +p) but when one of my range buddies brought one to the conservation club,  I had to try it, and liked it well enough to add to the "want to buy" list, though the S & W will always have first place in my heart. At the Gun Show this weekend I saw one for sale at an excellent price and picked it up.

When the first Kahr pistols appeared on the market in 1994 they were constructed entirely of carbon steel. The Kahr models such as the K9 were praised as being well-made and solidly constructed, but criticized for their excessive weight. Excess weight is a disadvantage in any weapon intended for concealed carry. Kahr took this in mind in refining the line, introducing pistols which were physically smaller, as well as a line of polymer framed models. The PM series combined both these approaches, introducing polymer framed pistols that were also the smallest Kahr models ever produced


They come finished in a blackened matte that almost borders on satin like the one above, (my buddy's piece) or like the one  I bought,  stainless and black polymer. Both are guns that aren't going to show up in an "ugly gun" blog post nor will you have to shoot them from a brown paper bag out of embarrassment.  With the many stainless components corrosion or pitting on warm, sweaty days won't be too much of a problem. It does sport a somewhat heavy spring so when you rack the slide you will need to grip it and rip it.

With an empty magazine it's only about 17 ounces and is less than an inch thick. It shoots a lot like a Glock 27 but it’s even smaller and thinner. I put a S&W 642 on top for a size comparison and the PM40 is smaller than the J frame, (and thinner when you take the cylinder and grips on the J frame into consideration).

Caliber? It’s a 40 S&W! Of course, there will be lots of debate as to what is the best ammo for it, though the Federal HST in .40 is quite the potent round, solid in a compact gun.

Is this a fun gun to shoot? Well, it put holes where I wanted. That in and of itself is fun anytime, but I'd have to say it's not for use all afternoon long  as a target gun. Give me my Sig or the 1911 or some plinking fun with the Mark III for that, but it's fun enough to keep proficient  for "just in case".

There is no external safety, the gun relying rather on that long trigger pull (think revolver). In an adrenalin situation, like defense shooting or dating, the fine motor skills are the first thing to go. Simplified controls are a positive attribute in my opinion and contribute to a desirable package for concealment use.

The trigger pull, though long, is buttery smooth without being insubstantially light, but that's what you want in a DAO "No Safety" firearm. What about recoil?  A little more than I imagined but quite manageable, if you're not going to shoot 100 rounds at a time through it. It's a light pistol with a high pressure cartridge, you're going to have recoil.


But the Kahr ergonomics are excellent and it's quite controllable. I'd say it was closest to the .38 special J-frame with heavy +P loads. If you're going to fire off a whole box of ammo, the web of your hand is going to smart. But that's not why I have it. It's lightweight, it's powerful, and it's small. It is also a gun you will want to practice with. Like the .45 caliber variant it can have some gun handling challenges in rapid fire due to the heavier recoil and resulting muzzle rise, the same as about any small and light large bore pistol. Not an issue for an experienced shooter who practices.

Size Matters. About 5 and a half inches long and 4 inches high, it will fit under most of my shirts without obvious bulk. Kahr has done a bang up job in making a weapon that will fit perfectly in my delicate but "large for a female" hand. If you've got really large hands, this might not work, but this is for concealed right? Small concealed. If you have Shrek sized hands and want something that fits it perfectly you'd best look at a full-framed pistol. It's solid, and if you need to point it at someone, the look of it alone will get their attention more than that slim little Kel Tec.


The compact size of this piece makes it an excellent choice for carrying. It comes with two stainless magazines, one 5 rounder that is flush with the mag well (pictured above)and one 6 rounder that sticks out below the mag well with a place for your pinky to grip (the last picture on this post).

But if you try it and the grip just isn't going to work, even considering why you are carrying it, you might look elsewhere. This is not a gun you can mess around with your grip with. "Firm and relaxed" need not apply. You need to grip this gun like a snake with PMS. Hold On. After your first shot, when you realize that the recoil you expect is much more pleasant than something light weight in the .44 Magnum category (ow, ow ow) you might be inclined to smile and relax just a little. Don't. Hold on tight. You'll be surprised how well you can shoot right off the bat with a firm grip. It's also quite accurate, with a firm hand.

The first one I shot straight out of the box was the piece one of the guys at the club had. The target below was my first time with it, and my very first magazine at about 30 feet. I bent my support hand a little more on the next round, but I was pleased. My buddies didn't snicker at me either.

The only problem encountered was shooting one that was brand new. When a loaded mag was placed in the weapon and the slide was pulled manually back and let go, it did not go all the way into battery. The fix?  Go from slide locked back position and use the thumb release to chamber a round, and there you go. This may have been a one time, being new thing, as after a few rounds through it it worked great, no misfeeds, misfires or jams. The manufacturer states that the gun is not to be considered to be reliable (aka broken in) until at least 250 rounds have been run through it.  I'd likely agree.

The sights? Bar-dot like my Sig. Easier to pick up than 3 dot in my opinion.


My only complaint is that slide release. The pistol is so small, and the release so sharp, I ended up away with painful gouges on my shooting hand thumb until I adjusted my grip a bit away from the frame. I don't know if it's enough that I'd want to take a file to those edges though. There's no getting around it, the slide release lever is SHARP from the factory.  It would be nice if they came out with one that was dehorned, but apparently in keeping the cost down, that item was left as is.

As for price, well they are a tad expensive compared to some firearms in .380 and even .40, but still reasonable compared to other pieces of the same quality. They run between $660 and $700 for the full stainless one depending on where you get it and around $580 for the stainless/polymere one.That's a lot of cash in today's economy for a back up gun.  But you are paying for life long quality and although quite a few have been sold in the local gun stores you don't see them often among used guns.

All in all, it's a super small, light, high quality, big caliber pistol that you can depend on. There are other guns out there in that category but this is one that I like. An excellent piece. . . . to keep up the good fight..

Monday, November 16, 2015

Range Nuts

Monday's always crazy busy, so for night a very easy recipe to think about making for the holidays. 

Better than Beer Nuts. I make a big batch of these each holiday season to take with me to share with the team, everyone getting their own little baggie full.  It's a favorite of both the carnivores and herbivores and has a great blend of HOT and sweet.  The original recipe called for about 1/3 cup of butter.  To reduce the fat I left that out and they were still really good.

  • 2 organic egg whites
  • 1 Tablespoon water
  • 1/2 cup sugar
  • 1/2 cup coconut or brown sugar
  • 1 teaspoon Himalayan pink salt (this really does add a unique flavor but you can use plain salt)
  • 1 and 1/2 teaspoon cayenne pepper
  • 4 and 1/2 cups raw almonds (I toast them for a few minutes in the oven at 350 F for about 10 minutes, then cool, to make them extra crunchy)
Preheat oven to 250 degrees F. and grease a large baking sheet with sides  with butter and set it aside. 

In a large mixing bowl whisk the eggs, water, and a pinch of the salt until foamy (just shy of where it starts peaking).

Mix remaining salt, sugar and cayenne in a small bowl.

Add the cooled almonds and stir until moistened.  Add the sugar and spice mixture and stir until all the almonds are coated.

Arrange in single layer on pan and bake for an hour, stirring every 15 minutes.  Set the baking pan on a wire rack to cool.  Keep in an airtight container. 

Sunday, November 15, 2015

Names - A Chapter

Something I posted today on The Book of Barkley blog but thought I'd share here - a chapter from my last book with some photos of Abby Normal the Labrador you've not seen.
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Names  - From Saving Grace - A Story of Adoption by LB Johnson (Outskirts Press 2015)

As adults we name our pets to make them members of the family. God called life from the fluid chaos of creation by calling its name. We call home our own loved ones with a name, yelled across the back porch into seeping twilight. Time to come in, time to come home. We outlive them, then raise our toasts to them, the red hot Pentecostal peat that echoes from a shot glass, a wafer taste of smoke against the tongue, drops of amber liquid on the table like tears.

There are some living things that define classification, and thus defy being named. Protists—groups of living things comprising those living things which are neither animal, plant, nor fungi. Protists—the scientist’s way of saying “none of the above.” One of them is algae. Bones are affected under the earth by algae, fungi, and bacteria. Under a microscope the traces of damage due to fungi or algae appear as horizontal or vertical channels. These channels sometimes converge on one another to form large flat or tufted forms, causing the entire bone to disintegrate—in some rare cases destroying all one might have left to identify someone by name.
Sometimes all that is left to be buried are a few teeth, a piece of bone. But it is at least something to be placed in the ground with a name. Something for remembrance, for closure. On my long drive into the city I see the occasional cross by the road, with simply a name and perhaps a few flowers. How important these undistinguished little memorials. Every death is a memory that ends here, yet continues on. Enduring, for there is not one of us who can affirm that there must be a web of muscle and bone to hold the conformation of love. It’s there in dust and sky and new life. It’s there in the shadow of a half moon, quivering in the sky like a heel print in wet sand, a large piece of rock that man has named but few would walk. It’s there within us, in that place that resists narrative, deep within, waiting.
So what is in a name? It is memory; something that is not simply particular, it is also tutelary, foretelling. In the end it is as reliable as we are, as strong as our word. The names and facts of my life by themselves are insignificant. But what our names represent is history, a life. When I look at the name of someone I loved on a gravestone I do not see stone, I do not see letters. I see remembrance, and that is what we keep on living for. A simple name brings back memories, like a plunge underwater in a swift stream; an airplane baffled and bounced in a fierce  wind; a stillness and persistence of going forward alone.

I trace the outline of a name, and I know how that name made me feel. And that is not insignificant. I hear my name across hundreds of electronic miles of science, breathed into a phone late at night, and I know the warm rush of healing that comes with that one word.

For earth without form is void, but heaven without names is only blackness.

Thursday, November 12, 2015

It's Made of What? Range "McNuggets".


Ingredients in Chicken McNuggets

White boneless chicken, water, food starch-modified, salt, seasoning (autolyzed yeast extract, salt, wheat starch, natural flavoring (botanical source), safflower oil, dextrose, citric acid, rosemary), sodium phosphates, seasoning (canola oil, mono- and diglycerides, extractives of rosemary). Battered and breaded with: water, enriched flour (bleached wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), yellow corn flour, food starch-modified, salt, leavening (baking soda, sodium acid pyrophosphate, sodium aluminum phosphate, monocalcium phosphate, calcium lactate), spices, wheat starch, whey, corn starch. Prepared in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid added to preserve freshness). Dimethylpolysiloxane added as an antifoaming agent.

MMMM - dimethylpolysiloxane, used in making Silly Putty, it's also a critical ingredient in Rain-X.  It's also found in Wendy's fries.  Or at least their  old "unimproved" fries, the new ones seemingly made out of shards of salt licks.

And what's TBHQ? That's tertiary butylhydroquinone, a butane based preservative, which among many other things, is used in the stabilization process of explosive compounds. One to four grams of TBHQ can cause some serious symptoms that will make the flu look like winning the lottery.  Five grams of TBHQ can kill you.

Many of the store bought nuggets don't have those two particular ingredients, but they are still full of things like sodium phosphates, caramel color, methylcellulose, and " spice extractive", even if they come in little dinosaur shapes.

No thanks, I'll eat at home.  Happy Meal toy notwithstanding, I want my chicken with a beak, not a beaker.


Ingredients in a Range McNugget.

Fresh grain-fed chicken breast, grated fresh ginger, a squeeze of lemon juice, butter, flour, cayenne pepper, extra virgin olive oil, a cast iron skillet. 

Chop one extra large chicken breast into large nugget sized pieces.  If you have the patience to cut them into little dinosaur shapes have at it.  Mine are shaped like pieces of chicken.  I'm creative that way..

Dip each piece in a mixture of a few tablespoons of melted salted butter to which you've added about half a thumb sized  piece of fresh ginger, grated and a splash of lemon juice.  Dredge in a small cereal bowl of flour to which you've added a few pinches of cayenne pepper.

Cook in a medium/hot cast iron pan with just a little EVOO until lightly brown on both sides (turning with tongs), reduce heat, cover and cook until done.  Just a few minutes is all it takes and it turns out buttery, savory and oh so juicy.  Serves two for a light meal or snack.

Make it a HOTR Hoppy Meal with fresh sliced sourdough, some smoked Gouda and salad and a small glass of IPA.  You can add some fresh garlic mayo for little sandwiches or some dressing for the salad on the side, if you like. 

How you serve it is up to you, but remember,  if you get a Hoppy Meal at the Range, the toys are SO much better.

Wednesday, November 11, 2015

Honor Our Veterans

To all of you who serve, who have served. . . . Thank you.


Sunday, November 8, 2015

Cowgirl Kitchen

An anonymous commenter once asked if I ever used some of those prepacked ready-made meat dishes. Because they'd take less time than my "from scratch" recipes.

Let me explain.

THIS IS NOT A TOOL OF SELF DEFENSE


THIS IS


THIS IS NOT A HOME ON THE RANGE PORK CHOP.
THIS IS



I rest my case.

Cornflake Coated Pork Chops

In a shallow pan whisk two eggs with a couple of tablespoons of milk.

In a food processor or heavy duty blender place:

5 cups corn flakes
2 teaspoons lemon pepper
Six shakes of a small jar of crushed red pepper
1 teaspoon Penzey's Roasted Garlic powder (or your favorite brand)
Dash of salt

Pulse until you've got a mixture of fairly fine crumbs (not dust) with some bigger flakes mixed in.

Dip 3-4 thick cut bone-in cut pork chops in egg mixture and coat with crumbs. (Use 4-6 if you're using thin cut chops.)

Bake in 350 F. oven for 30 minutes for thin cut and up to 50 minutes for thick cut.  Use a thermometer to check internal temperature. I cook to 150 F, then let them rest about 8-10 minutes while the potatoes were whipped up. These were thick cut, bone in, and took 47 minutes.

On serving, cut a lemon in half and squeeze over pork chops (just a few drops on each for flavor, otherwise it will be soggy.)

Serve with lemon wedges, garlic mashed potatoes and vegetable.

Saturday, November 7, 2015

Follow the Faint Light - On Beliefs

Two qualities are indispensable: first, an intellect that, even in the darkest hour, retains some glimmerings of the inner light which leads to truth;
and second, he courage to follow this faint light wherever it may lead.
Karl Von Clausewitz

I think that quote sums up best my thoughts today with everything going on in the world.

I've had people ask "Are you a Tea Party Member? I say "No". They say "Oh, then are you Republican?" I say "No". Libertarian? "No". . . (gasp) "Democrat?" "No" (actually, hell no).

I am simply a conservative American, the granddaughter of legal immigrants, a woman, a mother, someone who has given up 15 years of her life in service to her flag, her president and her country (even if I won't always agree with them). I was raised by a member of the Military and embraced the values of a country Dad was willing to give his life for.  I believe that the first quality of a Patriot is, and always will be, courage.

I am not one political party any more than I am one stereotype. I am  simply the face of one American, an American that believes in our Constitution and the Principles on which this country was founded. How I think may not be the way you think or others think, but then again, when I step in that voting booth it is only my hand pulling the lever. And I will pull it, believing in these things.

If I don't like guns, I do not own one.

I don't demand you hand yours over.
------

However, I believe that the lawful, proficient possession of a firearm makes me better able to defend my own life.

I don't think it makes me a potential killer of the innocent.
------

If I want the things my neighbor has, I work harder.

I don't demand they "share the wealth".
------

If I make a mistake, I try and own up to it.

I don't blame it on some conspiracy.
------


If I don't like what someone, brave enough to speak with their name behind it, says, I don't listen.

I don't demand their silence.
------

I do not believe that my color or gender makes me better than you, any more than it makes someone noble or victimized.

I don't believe any group should have special advantages to make up for wrongs of past generations.
------

I believe that if you can't read a ballot in the English language, you shouldn't get to decide who will be running the most powerful nation on earth for the next four years.

I think if I have to show I.D. to cash a check at the Piggly Wiggly, I should have to show it to vote.
------

I believe it takes two loving people to raise a child.

I don't believe it takes a village.


I believe in Peace Thru Superior Firepower

I don't believe we can all get along.
------

I believe that government is here to provide the freedom to pursue my goals.

I don't believe that government is here to make sure no one is in need.
------

I believe I should be empowered to work out my own problems.

I don't believe someone else should solve my problems for me.
------

I believe if you want to dine on tofu that's perfectly all right.

I'll be having a hamburger though.
------

I have lived long enough to be poor, homeless, and unemployed at one time in my life.

I never once expected taxpayers to buy me a plasma TV and a smartphone

------

I believe the right to pursue happiness means the right to fail.

I don't believe bailouts of the greedy and the inept are a solution.


I think that jobs, college quotas and promotions should be based on ability, work ethic and merit.

I think discrimination against a white male is as abhorrent as discrimination against a black female.

The ONLY bonus points in hiring should be for veterans. Period.
------

I wish to live in a country founded on the principles of our founders, God, Trust and Freedom..

I don't wish us to be more like Europe, with big parking lots.
------

I believe that if I see a tabloid publication that has an article about Bigfoot spotted at Target and Aliens having lunch with Hillary and Bill Clinton, it's not the truth.

I believe that too many Americans would buy both the Alien and the Bigfoot story if it was on TV and a news anchor with really shiny teeth said it.
-----

I believe that new laws for increased taxes on the job creators that already pay the biggest majority of taxes in this country makes about as much sense as the Ancient Romans using Lions to encourage Christians to tithe more.

I think my country should keep its border secure, it's citizens safe from foreign attack and use my tax dollars for the base essentials of keeping the working parts of America - working.

As to my personal life and personal choices that harm no others - that's none of their business.
-----

I don't believe free health care is a human right.

Man's primary right, the right to his own life, establish all others, including the rights to select and pursue his or her own values, and to dispose of these values, once gained, without duress. That includes power over who I see for any medical care and who decides what care I can get.
------

I think you can politely disagree with me and that is Freedom of Speech.

I don't think because someone disagrees with me they are automatically an idiot. That always remains to be seen.
------


- Brigid

Thursday, November 5, 2015

Kitchen Tinkering

Tinkering is fun, be it in the shop or in the kitchen. 

The Handy Andy tool set was found on an outing with Partner in Grime to a nearby antique mall.  I'm pretty sure I had one of those as a kid and it was fun to see another one.

Days have been warm but it's been getting cold at night and that had me thinking about doing a pot of stew or soup or chili for such evenings.  This recipe is a little bit of all.  It's thicker than soup, and has beans so it's not a true chili, and has been declared a "keeper.  I think it's time to make another pot.
Chipotle Chili Stew

Ingredients:
3 Tablespoons bacon grease for sauteing
1 cup chopped sweet onions
1 Tablespoon minced garlic
1/4 cup chopped yellow peppers
1 to 1 1/2 pound(s) ground meat
1 (28-ounce) can diced tomatoes (I used one 14 oz can tomatoes, one of Rotel)
1 chipotle pepper minced (the kind in adobo sauce, do NOT rinse)
2 cans black beans, drained and rinsed
2 Tablespoons Penzey's 9000 chili powder (or use Chili powder to which you've added a dash of Smoked Paprika, Cumin and Ancho Chili powder)
1 and ½ teaspoons sea salt
1 and 1/2 teaspoons Italian seasoning
1 tablespoon raw honey plus 1 teaspoon molasses
2 cups chicken broth (more to taste)
1/2  teaspoon (I used 1 tsp. as I like it spicy) hot sauce (My favorite - Singing Smoke by Indiana's own Scoville Brothers)
1 square 80-90% cacao dark chocolate, finely grated

Directions:
In a large skillet or Le Creuset Round Dutch Oven, sauté onions, garlic and peppers in bacon grease, adding a little olive oil if needed to prevent sticking, over medium heat until onions are translucent, remove with slotted spoon.  Cook meat in drippings until browned.  Drain off some of the fat, but not all, leave a tablespoon, a little more if you're using turkey or ground venison.

Add  sauteed veggies and remaining ingredients stir, cover and simmer on low for an hour, stirring every once in a while

Now, what to go with it?
Oh, that's easy!