Creating the chili – a morning-after activity

(I’d consider this the part two to the previous post – read that first if you want to know what inspired this creation…)

Woke up with an, um, excess of energy this morning – so thought I’d put it to, uh, productive use. Of course, I live-tweeted the creation as follows:

Time to make the (beanless) chili that the kids won’t eat.

Pulled out 2-5 lbs of stew meat, 2 onions, 2 peppers, and assorted cans of tomato products.

I’m not really crying, you know (am just chopping the onions…)

Onions go into bottom of crockpot with bacon fat & beef suet on high, w/handful of kosher salt.

Yes, I’m rough-chopping the veggies (I’m just working it out, is all…)

Used big knife to manhandle 2 bell peppers & 1 parsnip, set those aside.

Scraping the rotten sludge (…out of the compost bin)

It’s long past time (…to re-up my weekly produce delivery box)

Added rest of veggies to crockpot.

Letting them sweat it out (…the onions & peppers, that is)

…while I wrote this blog post.
Then, added the following to the mix:

  • 2 cans fire-roasted tomatoes
  • 1 can Ro-Tel with lime & jalapeno
  • 1 can tomato paste
  • 1 can homemade stock (used to rinse tomato paste can)
  • Several healthy shakes of Penzey’s chill 9000, smoked paprika, more kosher salt & some applewood smoked salt
  • 1 can of roasted chipotles in adobo sauce
  • 1 cinnamon stick

Now? It simmers.
Me? I’m done simmering. Instead, I’m heading over to Organics to You to re-up on the weekly produce delivery.

One Comment

  1. max

    I do love crock-pot cooking. I won one of the large ones with a removable crock some years ago, and it’s how I do pot-roasts, chili, stews. One of the great inventions of modern times.

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