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This chili recipe will warm these cold days

Hello, friends and fellow anglers all around the coastal region. Hope you were ready for the cold snap. At least you won’t have to worry about the gnats biting.
I had a few recent reports trickle in from Harris Neck, where some folks caught some trout using artificial bait (DOAs). So I thought I would throw out a cool-weather recipe for playoff weekend. The chili recipe is not spicy, but I suggest adding some Tabasco sauce and some fresh diced jalapenos to the mix.
Here is what you’ll need:
1/2 cup chopped onion
½ cup chopped green and red bell pepper
1 tablespoon virgin olive oil
1 can of black beans rinsed and drained
1 can of diced tomatoes, undrained
1 cup chicken broth
1/3 cup of picante sauce
1 teaspoon of cumin
½ teaspoon dried basil
1 pound cooked shrimp, peeled and deveined
Hot cooked rice
In a large saucepan, sauté the onion and bell peppers in oil for 4-5 minutes or until crisp. Stir in the beans, tomatoes, broth, picante sauce, cumin and basil. Reduce heat and simmer for 10-15 minutes.
Add shrimp and simmer for 4-5 minutes. Now, right before serving, bowl up the chili and add a spoonful of shredded cheddar cheese, some sour cream and the diced jalapenos mentioned earlier. Add to that a nice cold Shiner Bock beer, and you will be ready for game time.
Well, that wraps things up for this week. Remember what Old Tight Line always said: “Get out there and go fishing, and if you do, remember to always keep a tight line.”

Living the tight line life on the coast,
Tight Line Jr.

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