Monday, November 1, 2010

Compromise...

It's been a long weekend. And now it's cold. I want chili. The day is screaming for it. Right now the crockpot is loaded with "Sean isn't home but I want chili and don't care if I'm the only one who eats it" Chili. Yeah...remember that I'm not the cook in this house? And to the best of my knowledge, I have never made chili.

We may all be eating grilled cheese sandwiches for supper. And there's nothing wrong with that either.

4 comments:

Meadowlark said...

I made chili yesterday for Halloween and I don't even LIKE chili.

Enjoy yours. I'll be thinking about the grilled cheese samich.

Suburbia said...

I get that craving too sometimes!! My kids won't eat it though so I rarely make it. Hope yours was good :-)

Soozcat said...

Mmmm chili.

If you can make and decorate amazing cakes, you can make chili. I have faith in you.

Kate said...

Sounds like time for a new cliff to jump off of. Trust me, cooking chili is simple.
One pound ground meat of choice (turkey or beef), two 28 oz. cans of dices tomatoes, one 28 oz. can of puree, two cans of black beans, one can kidney beans, one can pinto beans, two 4 oz. cans dices green chiles, 1 medium onion (chopped about 1/2 inch pieces, or whatever your preferred chop is), 2 teaspoons of cumin, 2 teaspoons of chili powder.
Drain and rinse the beans in a colander, set aside. Measure cumin and chili powder into a small bowl or teacup and set aside. Open the cans of tomatoes before you start cooking.

Cook the meat in a large stock pot, drain fat-- or don't. Add chopped onion, salt and pepper (a few shakes, to your taste), and add the cumin and chili powder. Saute until onion looks done, about 4-5 minutes. Dump in the diced tomatoes, puree and beans, stir.

Add more spice if you want. You can also add garlic if you like. Bring to a boil and let it simmer for about 35-45 minutes and you've got a nice simple chili.
Top with shredded Mexican cheese (We like Sargento's 4 cheese pre-shredded) and sour cream.

With prep time, the whole thing takes around 2 hours on the high side, I think. I heart my big stock pot:)