A Killer Batch of Chili
I’m not sure how the word ‘killer’ came to mean something
wonderful (super-cool, kick-ass, awesome) while it also means someone who
decided to take the life of another. Hmmm. Doesn’t look like Urban Dictionary
will be helping me with this.
Another phrase I find myself using lately is SO
good. I said this at Taco Bell not long ago. At breakfast at Miller’s Homestead
Restaurant. And then when I made this killer dinner of browned and baked
chicken breasts, garlic mashed potatoes with parsley, and cucumber salad with
onions and dressing of light sugar, white wine vinegar and plenty of freshly
ground lovely pepper corn blend. SO gooooood. Oh Lordy, so good.
I authentically love to cook. (Baking not so
much.) Cooking feeds not just my stomach, but my heart.
We were pretty much snowed in that weekend
(Portland tends to shut down with three inches of snow – and this was much more
than that, plus freezing rain.) The morning after that scrumptious chicken
dinner, I found myself imagining what else was in the freezer, frig and pantry,
so that we could have something different and also spread out the leftovers.
I remembered this package of ground beef in the
freezer and the idea of chili came to me. I mentioned it to George. He was way
on board and asked about corn bread. We were in business right there.
George pulled the beef package and five jalapenos
we had frozen from our garden last year out of the freezer, as he brought us
generous cups of coffee.
With the ground beef and jalapenos thawed, I began
the cooking process early evening, gave George the taste-tester job, and he
suggested some killer seasonings I hadn’t used before. A big huge YUM all the way around!
This is your Killer Chili! Use these (and/or
other) ingredients in amounts to your taste:
Ground beef, cooked and drained
Salt & pepper
Finely diced garlic
Chopped onion
Chopped jalapeno peppers (if frozen whole and
thawed, use a scissors to cut)
Chili seasoning packet
Can diced tomatoes
Can Rotel tomato chili sauce
Hot pepper sauce
Cumin
Dark chocolate (thin squares)
Celery seed
Oregano
Basil
Red pepper (ground
cayenne)
Mustard, dry, ground
Canned beans, drained
(we had on hand one can red kidney and one can white beans)
Mix all ingredients
together, heat to bubbling, reduce heat and simmer until desired consistency
and flavor.
(George’s original version
includes cooked bacon, sliced and browned hot beer sausage, bay leaf, cilantro and
crushed black olives.)
Serve with grated cheese,
and consider crushing some green olives to put on top along with the cheese. I
loved the green olive. Killer.
Authentically Yours,
Laura