I haven’t talked about it much, but I really do like to cook. And with a day like today, with snow falling down and the temperature well below cold, the last thing I want to do is head out to find food. That leaves me with two options: 1, starve. 2, cook. And with football on today, that’s all the more reason to stay in and cook.
As you can see in the photo above, it’s cold. And on a day like this, you need something to warm you up. I chose chili. It’s my own, special blend of three beans and ground beef. Nothing special, but it’s pretty good and so easy to make!
I start with a pan. Next, I dig through the fridge for an onion. Actually, half an onion. In this case, red.
I also need some ground beef. I knew it was going to be cold and snowy this weekend, so I picked some up before the snow started.
I take the onion and chop it up, then I put half of it in the pan with the ground beef to brown – the only spice I add is some ground red and black pepper.
Next, I have cans of beans. Lots and lots of beans. I also have a crock pot. I put the other half of the onions into the crock pot, then I start opening up all the cans.
As you may, or may not, be able to see – I’ve got some different stuff in these cans. #1 – an extra big can of dark red kidney beans. #2 – Southwestern style black beans with chili spices. #3 – Pinto beans with jalepenos. #4 & 5 are southwestern diced tomatoes. In each case, I’ve drained off all the excess juice – after all, this stuff is going into the crock pot so moisture will come along as stuff is perkolating.
Okay, chili doesn’t perkolate (coffee does). I’m not even sure that I’m spelling that correctly. But it’s a good word. I like it. I’m gonna go with it.
I layer the different canned stuff in the crock pot: kidney beans, tomatoes, pintos, tomatoes, black beans.
Now I add some spice. Again, cooking in the crock pot, so I’m gonna add more spice later on. But I can’t just put stuff in there without it. I don’t measure stuff… that can make it difficult when I’m doing a post like this one. Let’s just say that I like to ‘add to taste’ just about everything.
What am I adding? Dried cilantro, garlic powder (yes, I like garlic powder in my chili), cumin, chili powder and kosher salt.
After that, I mix it all up, put the lid on and turn the crock pot on. Depending on when you want to eat, set your crock pot appropriately. In my case, I made this fairly early and want it to cook all day, so I set it to low. It should be ready in time for the Bears game tonight. If you want your chili faster, set your crock pot for high but watch to make sure it doesn’t burn or dry out.
Well, that’s my easy ass chili. Next time it’s snowing in your neck of the woods, give it a try.