The votes are in and it looks like I am going to South America! It was a really close competition between Asia and South America, but in the end South America won by one vote. I would have been happy to go to either continent (I’m just glad North America didn’t win because I had some friends wanting to send me to Orem, Utah!). Thanks to everyone who voted.
Now it is time to vote which country in South America you want me to visit. In your vote you can include cities you want me to visit, activities I should do, things I need to eat, or sites you want me to see. Get creative because I will select a few ideas and do them. When I do them I will include it in my blog and give you credit for the idea. Yes, you could actually be mentioned in my amazing blog. Imagine the fame and glory!
To vote for which country I should visit in South America leave a comment below. Voting starts today and ends at midnight on August 2nd. Get voting and spread the word! Send me anywhere in the world.
#42 of my bucket list was to create an outstanding recipe.
Since there was a chili cook off last week, I decided that it would be the perfect time to create an outstanding recipe. To make a long story short, I did not win, but I think it is some of the best chili I have ever made (I guess it couldn’t have been that good since I didn’t win). I can’t completely cross this off my list until I have other people try it and confirm the amazingness of my recipe. Below is the recipe, so please try it and let me know what you think.
Sweet & Spicy BBQ Chili
1 1/3 lb lean ground beef
1 onion chopped
1 small green bell pepper, chopped
2 garlic cloves. Minced
2 (16 ounce) cans of kidney beans, rinsed and drained
2 (14 ounce) cans diced tomatoes
3/4 cup of BBQ sauce
5 tablespoons chili powder
1/4 cup brown sugar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon ground cumin
1 teaspoon of cayenne pepper
1 green chili pepper
Cook first 4 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Place mixture in a 5-quart slow cooker, stir beans and remaining ingredients. You can add as much or as little cayenne pepper and chili pepper as you want, depending on how spicy you want it. Cook at high 3 – 4 hours or at low 5 to 6 hours.
What’s the coolest bucket item you’ve crossed off?