…I’m frozen through and through. My nose is red and my tail is cold. Ah he achoo! (Do you guys remember that cartoon?)
Happy New Year folks!!!
Just checking in around the country for weather updates during my traditional, “I hate the Mid-Atlantic during the winter” rant. I really can’t complain because one of my friends hasn’t had positive degree weather in a few weeks…yeah, today it was -45 degrees. Another of my friends is on vacation experiencing 80+ degrees and I’m hatin’! I probably wouldn’t be so sour, but I just came back from Vegas, myself, and it was 60 degrees there. That’s tropical weather in comparison to the arctic blast that’s blowing through Baltimore right now. I don’t think it got above freezing today!
I’m not sure if its instinct or my food obsession, but extremely cold weather makes me crave extremely hot (spicy) and hearty food. The unfortunate thing was, because I had just left for/gotten back from vacation, I didn’t have any groceries. Do you grocery shop before vacay? Anyhow, I was starving and it was fah-reezing out! I was rummaging through my cabinets to see what I could whip up without having to go to the grocer and I found some kidney beans, black beans and crushed tomatoes. I WAS GONNA MAKE CHILI!!!
As I started to prepare the dish, it became a bit of a hodgepodge because I wanted more than just beans. I used my last onion and found some frozen corn near its expiration date, so I threw that in. So far so good… Then, while looking for some cheese in my deep freezer, I found some smoked sausage!!! Perfection! So I sliced that up and threw it in. Once all started to cook, I pulled the seasonings out and got to work. The recipe is below, but I feel like I can never say this enough…”I don’t measure. I cook to taste.” I did include some measurements but just season until it tastes like chili, then spice it up as you see fit. Last, make sure to gather your side toppings too! I already had sour cream and green onions in the house…but no cheese.
- 2 14.5 oz cans diced fire roasted tomatoes with green chilies (or plain canned tomatoes so you can season as you like)
- 15 oz give or take of kidney beans and 8 oz give or take of black beans (I prefer dry, soaked, then drained)
- 6 cups vegetable stock (feel free to substitute chicken)
- 4 cloves garlic, minced
- 1 ½ large yellow onion (1 minced and the ½ diced)
- 2 tbsp olive oil
- 4 tbsp chili powder
- 1 tbsp ground cumin
- 2 tsp salt
Sauté the garlic and onions in the olive oil until they are translucent, then add everything else.
Other suggestions: Add cayenne pepper to spice it up, 1 tsp at a time. You can add sausage, chicken, or beef and change it quickly for you ravenous meat eaters out there. Feel free to change the beans and/or the ratio…they taste the same once the seasonings cook through. This recipe is great for the stovetop or Crock Pot (never thought I’d say that), just eliminate the olive oil for the Crock Pot recipe and throw everything in for 3-5 hours. Last, if you like a thicker chili, you can add a little masa or cornstarch mixed with water.