Thursday, January 03, 2008

Though the Weather Outside Is Frightful ...

... the chili was Delightful!

BOSSY requested my chili recipe (which actually changes everytime I make it), so here's what I did this time:

First, two points to consider:

1. Make sure you have lots of chili powder on hand, and
2. Make sure you have lots of Chef's Little Helper in hand.

Essential Ingredients:
Olive Oil
Onion
Garlic
Chili Powder
Salt und Pepper (Ah! Push it! Push it real good!)
Jalapeno
2 Cans of Red and/or Black Beans
1 Can of Diced Tomatoes with Chilies
Green Squash (aka Zucchini)
Frozen Corn
Mushrooms (I buy pre-sliced b/c I'm lazy like that.)
Cheese (I also buy shredded cheese. See above.)
Wine

Essential Ingredients VUBOQ Forgot to Buy This Time Even Though They Were on His Grocery List:
Garlic
Jalapeno

Instructions:

1. Open bottle of wine (do not start drinking yet. srsly).
2. Slice all veggies that need to be sliced.
3. Pour glass of wine. Commence drinking.
4. Heat a couple of splashes of olive oil in large pot.
5. Add garlic, if you remembered to buy it. Drink more wine.
6. Add onion. Drink more wine.
6b. Add jalapeno, if you remembered to buy it. If not, Just drink more wine.
7. Add chili powder. Drink more wine.
8. Add the mushrooms. Drink more wine.
9. Once onion is soft and the mushrooms seem done-ish, drink more wine. Then, add the beans (undrained or drained, whatever) and canned tomatoes. Drink more wine.
10. Bring to a boil. While waiting, drink more wine.
11. Oh! Start cooking the rice, if you're cooking rice. Have some wine.
12. Reduce heat. Throw in the zucchini and the frozen corn. Wine, anyone?
13. Let it cook until the zucchini seems done ... like not too mushy, y'know. Open another bottle.
14. Add salt and pepper to taste (if you can still taste). Finish the first bottle of wine.
15. Serve with rice (or cornbread). Top with cheese.
16. Eat. Smile. Say "YUM!"
17. Drink more wine.

There you have it! Chililicious

2 comments:

  1. You need garlic? I'll send you some. I grew it in my flower beds and have approximately a shitload of it.

    ReplyDelete
  2. As you began the annual blogger chili cook I think you should make a page with all the links to the people that partook in contributing recipes.

    ReplyDelete