I’ll start with a confession: When I was deciding what to write about today, I first thought about post titles and said — “A-ha! Steak on Me!” But, steak recipes are kind of boring (let your steak come to room temperature, preheat oven to as hot as it can get, salt and pepper your meat liberally, heat butter in a cast iron pan, sear hard and fast for 60 seconds a side, transfer to oven for +/- 7 minutes depending on thickness, remove and rest — then enjoy*), I figured I’d do something else.
What, though?
Well, at least here in New England, the sun is starting to shine. Temperatures have hit nearly 50, the snow is melting, and it’s beginning to feel a bit like spring. Of course, that could change at any second, so might as well make some chili.
I love chili. You can make a big vat of it, eat it for a week, as a soup, over rice, on a hot dog, however you want. You can freeze it, you can make a pseudo-sloppy joe, you can give it to your neighbor. Super versatile. And, tastes fantastic. The way I typically cook it would probably get me kicked out of Texas (since I use beans), but since I’m well north of the Mason-Dixon Line, I’m not worried that anyone is going to come and take me.
Dice some bacon and add it to a large pot. Most recipes will say “heavy bottomed pot,” but I’ve never seen it make a difference. As the bacon renders, dice some garlic and onions, and then add them right in with the bacon. Throw in, depending on how hungry you are, 2-3 pounds of ground meat in chunks (I like a mix of beef and pork). Add, generously, your seasoning of choice (you know I’m a fan of Meat Church), and cook until the meat is mostly cooked through and browned.
Next, open one or two cans of beans (black or otherwise), drain them (or not), and add them into the mix. Let everything mellow for a little bit, then add 1-2 cans of diced tomatoes. I like the fire roasted kind, but that’s semantics. You can also add a can of Hatch green chilies (or salsa verde) and season to taste. Turn the heat to low and let cook on the stove top for at least another hour. Serve in bowls with plenty of cheese and some sour cream (or Greek yogurt… seriously!).
And that’s it. I’d reckon to guess you’re looking at 15 minutes of hands on work. This is perfect to make while you’re taking a quick lunch break, then let it ride until dinner time. You won’t be unhappy.
Or, ya know, just order takeout and read up on the following:
The myth about fear [Valet]
The final descent of Dean Cummings [Outside]
How do Afghans relax? Go hiking. [Adventure Journal]
“The old ones are gone forever…” [The Inertia]
*You can kick this up a notch by, after removing the steak, splashing some red wine in the still hot pan, putting it back on heat ‘til the wine reduces a bit, and scrapping up any browned bits. This is what people mean when they say “deglaze” and then you should pour it over your meat.