GUEST POST: Annie's Chili

Oh hai, guys, it's been awhile eh? So someday I will get back on the horse, write retroactive perspectives of some takeout we've had for the past few months at work, and continue to cook weekly extravagant meals. But for now, here's a guest post my lovely friend Annie wrote for me about her chili-making adventures. Enjoy!

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Chili!

So, I bought a crockpot in June, and I have become slightly obsessed with it. Chili’s
one of my favorite things to make in it, but to try and make a version that’s a little
healthier, I used LightLife Smart Ground crumbles. As it is currently cooking, we’ll
see how it turns out!

Ingredients:
One package LightLife Smart Ground crumbles OR pound of ground beef, 85% lean
One quarter very large yellow onion, or half a smaller one
One can black beans
One can diced tomatoes with jalapeno peppers
One small can tomato sauce (no added salt)
One small can tomato paste
Chili powder
Cayenne pepper
Black pepper (all to taste)
Olive oil (for pan)
1.5 quart slow cooker (Crockpot)

Heat oil in skillet and brown veggie crumbles or meat. I hadn’t used the crumbles
before, so I sort of guessed when it was done, and figured if it wasn’t, I’m still going
to cook it for several hours so it should be fine.

Also check that sweet wooden spoon!

Here’s the rest of the things I’m adding:


I forgot to include the can of tomato paste, but I put it in there, honest! And the wine
and basil were just there on the counter, I didn’t put those in chili.

This onion is enormous! Better just use a quarter of it instead of the half I was going
to.

There we go, onion’s chopped medium-finely, and the black beans are drained and
rinsed. I’d suggest always draining and rinsing canned beans. . .I don’t know what
they’re packed in, but it does not look delicious, and will add too much moisture to
your chili, anyhow.

Now start throwing things into the chili! Add all the various tomatoes first, stir
those around, then add everything else. If you have too much meat/crumbles,
reserve the remainder for other dishes. Add spices on top of all this, and then stir.


Mmmm, chili. Make sure it’s all evenly stirred up, then cook on low for about 8
hours or so, or high for 5. This can also be done on the stovetop more quickly, in
about an hour or so.

Hooray for chili! This recipe makes enough for me to have for about a week’s worth
of dinners, and it packs well if you want to take lunch to work. It pairs poorly with
the bottle of wine that’s next to the pot, but I only have maybe two square feet of
counter space, so that’s where all these things have to go.