In all the post Super Bowl excitement, I have allowed my blog to go un-updated. For this I apologize, but if you’re a football fan, you can understand how the few days after a Super Bowl win can feel like vacation. No, this won’t be a blog about the Giants beating the Pats… again. When you’re on the winning side of things, bragging isn’t so attractive, is it?
So, despite my living partner having a truly metaphysical connection to the fate of the New York Giants, and despite a loss for them being a bigger loss for him, we live in NY so he wanted to have a party! BUT since he had to work until 5 on Sunday, guess who has two thumbs and got volunteered to host a party? This girl! Luckily I have an intense love for hosting and feeding people (I’m a product of my raisin’). And when a good friend volunteered to help by making wings (which were amazing by the way), I was thrilled to get to focus my energy on a new recipe: chili.
I found a recipe online, but I couldn’t help but tweaking it. My trick? Just leave it on the stove all day… how could it not taste good?
1 red pepper, 1 green pepper, 1 yellow onion, 3 stalks celery, 2 jalapeños
1 22oz can crushed tomatoes, 1 6oz can tomato paste, 1 7oz can chipotles in adobo sauce, 3 cans beans (black, kidney and pinto)
I started by chopping all the veggies, then sautéed them in olive oil for 5-10 minutes, then added the tomatoes, tomato paste, chipotles, the beans and all the spices. I made two versions, one with beef and the other without (it’s easy enough to do and you never know who isn’t eating meat this week).
After a brief freakout followed by some swift action, I was back on track!
Here’s where innovation played a big role. Our cooking pots are somewhat limited, but I wasn’t going to let that stop me! Into the skillet with you, Mr. Chili! Don’t be afraid to improvise!
Spice-wise I basically added everything in my cabinet: Salt, pepper, cumin, chili powder, garlic powder, onion powder, paprika, cayenne, and worcestershire sauce.
Then you gotta let it simmer covered. The recipe I found said two hours... I left it on for more like five. Top Chef says the longer, the better.
I won’t lie, this was time consuming, but it’s the sort of thing you can make and eat for weeks (a lot of people even freeze it for months). We ran out before the game was over, much to my chagrin, as I’m always afraid we don’t buy enough food while partner is always worried about having too much. On this occasion, we were much more popular than we had anticipated. Bully for us 🙂