(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.