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Chili and Song 8

March 5, 2008

Laura’s Blog Entry

Below is the chili recipe as promised. But first, I am pretty jazzed about Creative Wednesday. I had given up after last week when Mari was sick and it was the third Creative Wednesday that bit the dust. I was planning to choose a different day, as Wednesday seems to be prone to snow days and sick days. But Eureka! Today it all worked out.

I sat down and picked up my work on “Song 8.” Good old gothy “Song 8.” I was worried I might mess you up, but I think I achieved the perfect level of angst to make you hum along nicely. You, my dear “Song 8,” are about infidelity. So conduct yourself accordingly.

Found an interesting new food website thanks to this guy. Thanks, Gene! Never thought I would be too interested in cooking vegan, but I’ve already seen a couple recipes I want to try. First up I think will be the Miso Soup. Always wanted to make that. Speaking of soup, here’s the chili recipe.

Chili

*Note: See below for optional crockpot instructions.

1 small to medium size green bell pepper, chopped
1 small onion, chopped
3 cloves of garlic, minced
2 Tablespoons chili powder
1/4 teaspoon cayenne pepper (This amount makes a mild chili. Add more to taste.)
1/4 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon paprika
1 lb. ground beef (omit for vegetarian version)
1-28 oz. can diced tomatoes
1-16 oz. can tomato sauce plus one can of water
2-16 oz. cans of beans – light or dark red kidney beans, black beans or any combo you like (3 cans for vegetarian version)
Shredded cheddar cheese for topping

If preparing on the stovetop, heat a soup pot or Dutch oven over medium heat. (*If you will be simmering this in a crockpot, you can just use a skillet.)

Saute green pepper and onion in a small amount of olive oil over medium heat until softened, approximately 10 minutes. While vegetables are sautéing, measure all the spices and combine in a small bowl.

Add garlic to vegetables and sauté 1 minute. Add spices and cook 1 minute more, stirring to prevent burning. Remove vegetable mixture from pan and set aside. (*Or place into crock pot.)

Brown ground beef. Drain excess fat, then add vegetables back to soup pot. (*Or add beef to crockpot.)

Add tomatoes, tomato sauce and water. Add beans. Bring to a simmer, then let cook slowly for 2 hours. (Or simmer 3-4 hours on low in crockpot.)

Top with shredded cheese and serve. Serves approximately 6-8.

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