Stuff-We-Have-On-Hand Chili!
Ground beef in the freezer, about two fist-size clumps (maybe a pound?)
1 onion, diced
2 cloves of garlic, minced
1 stalk of celery, diced
1 fat-assed carrot, diced
1 zucchini, chopped
4-5 roasted red peppers from the freezer when you realize that you don't have any fresh peppers in the fridge, diced
2ish teaspoons chipotle chili flakes
1 tablespoon chili powder
1 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon cocoa powder
1/4 teaspoon cinnamon
fresh ground pepper
1 1/2ish cup of medium salsa
28oz can of diced tomatoes (or, in my case, a 14 oz can diced, and leftover canned plum tomatoes in the fridge, crushed in my hands - about 14 oz)
2.5 cups of beef stock
1 can of black beans, drained and lightly rinsed
1/2 can of chick peas (leftover, in the fridge)
1 cup-ish frozen corn
2-ish tablespoons lime juice (from about 1/3 of a lime)
1.5 tablespoons brown sugar
1/4 cup chopped flat-leaf Italian parsley (no cilantro on hand)
grated sharp cheddar
sour cream
Brown beef in a bit of oil in a medium hot pot. Remove with a slotted spoon when browned all over, set aside. Saute onions, carrot, celery, garlic, and a bit of salt. When translucent, add zucchini and red peppers, cook until zucchini begins to soften. Add all of the spices (next 7 ingredients), stir together. Add salsa, tomatoes, beef stock and bring to a boil. Reduce head (tee hee, I'm leaving this typo) to medium-low and simmer for about 1/2 an hour, stirring occasionally. Add black beans, chick peas, and corn. Simmer for another 15-20 minutes. Add brown sugar, lime juice and parsley. Serve with cheese and sour cream on top.
(will post a picture when I reheat a bowl for lunch)
1 onion, diced
2 cloves of garlic, minced
1 stalk of celery, diced
1 fat-assed carrot, diced
1 zucchini, chopped
4-5 roasted red peppers from the freezer when you realize that you don't have any fresh peppers in the fridge, diced
2ish teaspoons chipotle chili flakes
1 tablespoon chili powder
1 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon cocoa powder
1/4 teaspoon cinnamon
fresh ground pepper
1 1/2ish cup of medium salsa
28oz can of diced tomatoes (or, in my case, a 14 oz can diced, and leftover canned plum tomatoes in the fridge, crushed in my hands - about 14 oz)
2.5 cups of beef stock
1 can of black beans, drained and lightly rinsed
1/2 can of chick peas (leftover, in the fridge)
1 cup-ish frozen corn
2-ish tablespoons lime juice (from about 1/3 of a lime)
1.5 tablespoons brown sugar
1/4 cup chopped flat-leaf Italian parsley (no cilantro on hand)
grated sharp cheddar
sour cream
Brown beef in a bit of oil in a medium hot pot. Remove with a slotted spoon when browned all over, set aside. Saute onions, carrot, celery, garlic, and a bit of salt. When translucent, add zucchini and red peppers, cook until zucchini begins to soften. Add all of the spices (next 7 ingredients), stir together. Add salsa, tomatoes, beef stock and bring to a boil. Reduce head (tee hee, I'm leaving this typo) to medium-low and simmer for about 1/2 an hour, stirring occasionally. Add black beans, chick peas, and corn. Simmer for another 15-20 minutes. Add brown sugar, lime juice and parsley. Serve with cheese and sour cream on top.
(will post a picture when I reheat a bowl for lunch)