First, thanks to all the Pots & Penheads who’ve stuck
with us this last year. We’re sorry about the brief hiatus, but we’re back now,
and we’re really excited about all the new recipes, interviews, and writing
insights to come!
All that, of course, leads us to the topic of congestion. We
all get congested, literally or symbolically. Whether it’s traffic, emotional
stress, or too many tasks going on at once, it’s easy to get bogged down.
Lately, I’ve had an overabundance of writing and editing
projects trudging inside my head and on my computer. While there are certainly
worse problems, this has led to a slowdown of output and an uptick in
frustration. Ironically, too many creative ideas at once can stifle
creative expression.
To clear out the congestion, I’ve been working at prioritizing,
evaluating, and scheduling, with reality in mind, to get myself back on track. Some
things can wait. Others can’t. Some get me closer to big-picture goals, and
some are just fun sidetracks—certainly enjoyable, but perhaps at a later time.
And speaking of congestion, I’m recovering from an all-night
work session and a nasty cold, so I thought a dish with a little pep would be the perfect choice to get the week back on track. Presenting good-old-fashioned, ordinary,
wonderful chili. (Okay, yes, there is whiskey involved.)
Chili
10 c. water
4 beef bouillon cubes (or replace 4 c. water with beef
broth)
1/3 c. whiskey (optional)
4 c. onion
4 cloves garlic
1/4 c. garlic chives (optional)
6 c. tomato
1 tsp. crushed rosemary
1/2 tsp. thyme
1/8 tsp. cayenne
1½ lb. ground beef
1/2 T. black pepper
1 T. sea salt
1 T. chili powder
1 T. cumin
4 c. red beans or pintos
2 c. kidney beans
1 T. brown sugar
Get out your large soup pot and fill with 10 cups water.
Heat on medium high until hot. Add bouillon and whiskey (if desired).
Dice onions, mince garlic, and chop garlic chives (optional).
Add to pot. Cut tomatoes into large chunks, and add to pot, along with
rosemary, thyme, and cayenne. Mix pepper, salt, chili powder, and cumin in
small dish.
Cook ground beef in a separate pan, seasoning as it cooks
with 1½ tablespoons of spice mix. When beef is nearly browned, add it to chili
pot. Drain kidney beans and add to pot, along with chili beans (red beans) or
pintos. Mix in brown sugar.
Stirring occasionally, cook covered on medium heat for at
least 30 minutes. If you have time, for fuller flavor, cook on medium low heat
for an hour or more. Serve straight or with a sprinkling of cheddar cheese on
top.
Posts
