‘Tis the season . . . of Ohio State victory!
In honor of the Buckeyes’ impending victory over M*ch*gan, Mr. O made a Scarlet Velvet cake in the awesome stadium pan my mom gave me:
Also, we are making Carnivore Chili. Here’s the basic recipe:
- 1 large can tomatoes (diced or crushed)
- 1 large can black beans
- 1 large can dark red kidney beans
- 1 medium can pinto beans
- 1 medium can other kind of beans
- 1 lb (ish) of ground beef
- 1 large sweet onion
- frozen corn
- chili powder
- cayenne pepper
- red pepper flakes
- cheese and cilantro for topping
- jar of salsa (optional; see notes below)
I know that dried beans are cheaper than canned beans, but I always forget to buy them enough ahead of time. I suppose I should just keep them in the pantry. Oh well. And I know that most chili recipes call for chiles, but honestly, I don’t have the energy to get the gloves out to chop up a really hot one. As it stands, this recipe takes about 15 minutes of active time, which is one of its glories.
Put the tomatoes and beans in a slow cooker (crockpot), along with the spices (I never measure.). Brown the ground beef in a pan; transfer to the crockpot when done, reserving the beef fat. Dice the onion and fry it in the beef fat. Add to the crockpot.
Cook for at least 6-7 hours (we started ours last night), stirring occasionally; when you have about an hour left, add the corn. Adjust the seasonings to suit your taste. If the chili seems too thick to you, add some or all of a jar of salsa near the end of cooking. (In my salad days, I would extend the life of the chili by tossing it with fusili pasta — chili casserole!)
We eat our chili in mugs to keep it hotter, and top with cheddar cheese and fresh cilantro.
It’s not the fanciest of chili recipes, but it’s warm and hearty and tasty.