I have been craving a really good bowl of chili with a side of cornbread for weeks now. Fortunately it’s also the perfect time of year for it as the weather has gotten ‘chili-er’ hahah…see what I did there? No, it just looks wrong without the extra ‘l’. Chillier. Is that even a word? It could be the sleep deprivation or I might actually have lost my grasp of the english language.
Regardless…I’m quite happy with how this turned out since I started with no spice guide in my head. Sometimes, going with your gut pays off.
I’ll spare you the photos of me chopping veg. Here is EVERYthing at once.
This is my favorite part.
Stir it all up and let the vegetables get to know each other for a few minutes.
My hamburger was still half frozen, ok, so I had literally just pulled it out of the freezer. Don’t judge me. Anyway, I browned the meat separate because of this but you can just dump it into the veggie mixture if it’s thawed.
I like to use at least one can of red kidney beans and one can of black beans. The third is always the What-the-hell-is-this-kind-of-bean-and-what-do-I-put-it-in can. Mine was White Acre Peas. Worked great, who knew?
I didn’t this time, but you can always add canned corn, black olives or anything else. Chili is a canvas in my world. Whatever paints you want to throw at it, it makes you look like a Picasso in the end.
I don’t remember who that is, but I know he painted something, somewhere at some point, ok? He seems to be kind of famous, since people are always referencing him. Actually, was he a him? I don’t even know that. Ok, moving on.
Isn’t it beautiful?
I should do this for a living.
Oh yeah, we’re not done. This is a less pretty picture but it shows the bubbling pot after all the tomato stuffs have been added. What tomato stuffs, you croak? THESE. Ha, you thought I forgot, didn’t you?
Honestly, you could dump it all in and it will still be delicious. The more tomatoey goodness the better, I say. Spell check tells me that is not a word. I didn’t ask you, sir. English is entirely borrowed, stolen and fabricated anyway. I have made a new word. You may thank me later.
Allow everything to bubble happily on medium low for, I don’t know, an hour or so? Cooking time in my house is more often determined by how hangry everyone is. Like spaghetti, this meal just gets better the more it’s cooked. As long as you don’t scorch it.
