Ok, i’ve been avoiding the topic of food on my blog but i’ve had just enough friendly prodding that i’m going to give it a whirl.
Disclaimer: I’m not a chef, nor do I claim to have any formal training in the culinary arts. I sat at the feet of some incredible women who cooked as I grew up, and I learned that cooking is more of an art than a science in our family. I watched my Grandma Pearl just throw in a dash of this and a smidgen of that into every dish she cooked, and boy were those some amazing eats.
Tonight, we threw together a batch of “everyday chili.” We don’t usually search for a recipe for chili unless we’re competing in some type of a chili cookoff. (which lets be honest, that’s been twice in my lifetime maybe?) We have some of the standard ingredients always on hand, and then peruse the fridge for anything we don’t plan on using in a future recipe.
Here’s the version for September 17th.
1lb. Ground Beef
2 15oz. cans of Chili Beans
1 30oz. can of Diced Tomato
1 15oz. can of Tomato Sauce
1 7oz. can of Tomato Paste
1 Large Onion
Chili Seasoning to taste
Tonight’s Fridge finds:
1 Poblano Pepper
2 Jalapeno Peppers
1/2 Can of Dr. Pepper
“Bread Crumbs” created from a hamburger bun and about 7 pretzel rods used to thicken.
A couple of dashes of Emeril’s Essence
As for the directions, get the pot all hot and bothered and throw the onion, jalapeno, and poblano in and let them caramelize. Add the rest to the pot and the magic happens once you let it simmer for about an hour.