Texas Chili and Folger's Coffee

Winter in Texas means Chili time, so tonight I made a big pot of Chili. I like cornbread with it or really crisp Saltine Crackers. Texas Chili is pretty spicy, but I like the medium-hot style. I get a two-alarm chili mix, add it to scrambled ground chuck, cook it a while, then add a can of old-timey and a little bit greasy Wolf Brand Chili. That gives it a real Texas taste. You can add Jalapenos if you want it hotter. As cold as it's been lately, you need something to warm you up quick! Trust me, that will do the trick. I love hot tea in the winter, too, and a cup of Folger's coffee with heavy whipping cream and Sweet-n-Lo in it. In the 1980's, when I had my little grocery store at Hilltop Lakes in Leon County, Texas, I ordered a case of every kind of coffee available, but liked Folgers the best. Even with Starbucks and all the specialty coffees out there today, I still like plain old Folgers the best. The day my youngest son, Robert Lee Powell (Bobby), was born in 1975, I milked three cows and turned in the baby calves to nurse the other three cows we had. Over the years, we raised a lot of baby calves and even a few spotted fawns on the bottle or on nurse cows. With all that milk, I made butter from the cream. There was plenty of cream for cereal, cooking, eating, or in your coffee. Heavy whipping cream makes a cup of coffee a treat, almost a dessert. I became quite spoiled in that respect, and I still am after thirty-two years. One of Life's Guilty Little Pleasures is having a big cup of Folger's coffee with lots of sinfully heavy whipping cream in every drop along with the morning paper. The older you get, the more the little things mean a lot.