What's 2 years among friends

I finally clicked on the shortcut to my blog website today after a looooong time. I've thought many times about adding to my blog since I continue to do lots of crazy things and they are minimally documented by photos on facebook. So, how about a recipe to kick things off? I recently entered a chili cook off at out church. My wise oldest said, "Mom we love your chili, but you never win those things. You should just not do it this year." I pondered her suggestion for a few days before deciding that even if my own girls were the only ones to eat my chili, it's worth it. In my house, we eat food from all over the world. For several years I have incorporated various Asian ingredients into our food. Tonight, for example, I looked around the table to see that all those eating there were using chopsticks instead of American utensils. The ingredients for my Korean chili are some that I keep on hand for many of my usual dishes. If you live in a decent sized town, you should be able to find them. If not, there is always the online option. So here is my Korean Chili!! 1 pound of ground pork (If you do not care for pork, you can sub beef) 1 teaspoon minced garlic 1 teaspoon minced fresh ginger 3 Tablespoons chopped fresh kimchi (If you can't buy this, I guess you'll have to marinate some napa cabbage in vinegar and pepper paste) 1 teaspoon Adobo seasoning (You can sub your favorite all purpose here, but I like the adobo since it's a chicken flavor) 2 packets of chicken bouillon (I use the little green box that is low sodium) 1 teaspoon EACH of ancho chili powder and regular chili powder 2 teaspoons Korean red pepper (like a chili powder, but it's Korean) 1/4 cup Gochujang pepper paste (This stuff is awesome! keep it for other recipes) 1 small can tomato paste 3 Tablespoons brown sugar About 4 cups water. (You can add water to your taste) Lastly, I sprinkled chopped swiss chard over the top Cook your meat with a bit of oil and the garlic, ginger, and kimchi. When it is nearly done, add all the rest of the ingredients. Simmer until thick and bubbly and the consistency that you like. We ate this just like standard Texas chili: corn chips, grated cheese, and chopped onions. Yummy!!!