The weather is getting warmer, which means I’m wanting to use my oven less and less these days. Coming are the days of the indoor grill, microwave and crockpot, honestly. Makes me wish I had five of each of those, let me tell you. 😉
So yesterday, I decided that since I had already made a Shepherd’s Pie the previous day (with ground pork!), that to use up the already cooked/crumbled ground pork that was left over, I’d need a different flavour profile for this dish so as not to get bored mid-week. Travelling from the UK to Texas-ish via the kitchen sounded like a good idea, so chili was next on the menu.
I should warn that my chili does not have beans (I don’t like them — it’s a texture thing), and it doesn’t have onions (I can’t eat them). Feel free to cut back on some of the veggies or even the meat to make room for beans and/or onions if you want to use them yourself. The point about chili, imo, is that you can make it how you like it, with whatever ingredients you like and whatever heat (or non-heat) you prefer. I like mine mild. Some prefer burn-your-face-off hot. Add hot sauce if you like. Add cayenne pepper. Add jalapenos or chilies. Whatever you prefer.
Anyway, I pulled out the crockpot, yanked a bunch of stuff out of the fridge and cupboards and a half hour later, we had chili a-brewin’ away in the ol’ crock. There are a LOT of ingredients, but that’s the nice thing about chili — you can put into it whatever you want. I kind of think of it as a kitchen-sink meal. You kind of empty the cupboards into it and end up with something yummy.
Here’s what I did. Continue reading