after day three of popcorn for dinner, i mustered up the energy to go to the grocery. don’t get me wrong, i love popcorn, but humans can only eat popcorn for so long before internal things start feeling/getting weird. i won’t go into detail here but lets just say it was time for real food.
thankfully the weather turned cold, because i woke up this morning and immediately started craving chili. i’ve been thinking about it all day, but without a chill in the air, it’s not as tasty. but i live in VT and today its like 45 degrees outside, so chili it is!
my man (he doesn’t know it) Mark Bittman makes a mean veggie chili. i had some local beef that i needed to use so i started with Bittman’s recipe and doctored. chili is a pretty forgiving meal–include anything you want and you’re pretty much guaranteed it will work.
2 small onions (i used one yellow and one red)
3 cloves garlic
1 green pepper
1 pound beef
1 teaspoon pepper
2 teaspoons salt
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon dried oregano
1 jalapeno (include seeds if you like it hot!)
1 can beans (i used black beans)
1 large can tomatoes (i like the muir glen roasted tomatoes best)
1 cup chopped cilantro
yogurt and extra cilantro for garnish
first i mix meat with salt, pepper, cumin, chili powder and oregano. cook till brown. then in a stock pot, combine onion, garlic, jalapeno, pepper and carrots. cook until fragment. add tomatoes and 1/3 to 1/2 cup water. cook for 30-40 minutes or until veggies are tender to your liking. stir in cilantro. garnish with a dollup of yogurt and extra cilantro. YUM. this batch fed two hungry humans (i mean we have been eating popcorn for dinner for the past 3 nights) with lunch leftovers for both of us!