Chili was one of the first meals that I really took to as a new home cook at the ripe old age of twelve. I had no fucking clue what I was doing. I knew there were beans and tomatoes and some beef and shit, but I figured it out on my own from there with relatively little help from my cooking teacher at the time, Food Network.
This is that chili, just a little grown up. You can mix and match your preferred chili bean into the recipe. I prefer kidney beans. There is also a call for a can of water later in the recipe to add some more liquid to the stewing process. If you have beef stock on hand, you can sub that in as well.
Originally posted 12/19/19 in the Archive
I’ve had so much time on my hands the last few weeks that today, I bring to you yet ANOTHER recipe. It’s a good time to be checking in to Eating Normal regularly if you’re looking for new things to try with me. Prior to the holiday weekend, I had a pound of ground beef/pork mix that needed to get used. I had defrosted it for pork bao buns the day prior, and with those buns made from the first half of that meat, I needed to do something. We’re still on a kick about food waste around here, after all.
So, I opened the fridge. I had some whole lettuce that I impulsed purchased during a raid on another new grocery store, a pack of four different varieties in fact. I chose the sturdiest looking leaves out of the three lettuce heads and decided to try and make something a little healthier than the plate of nachos I embraced for lunch the two days prior.