We are not, for the most part, eaters of red meat. We have a great source for chicken (free range, anti-biotic free, rocked to sleep nightly with chicken lull-a-byes - you know the type), but have had a harder time finding a consistent and convenient source for beef. And also we were vegan last year for 7 months whenever we ate together as a family. But that's for a different post. All this means, I make chili twice a year. This recipe is just mine, based only on years of experimenting with lots of different recipes and figuring out what we like and what we don't. It's also highly dependent on what we have in the pantry. One whole sweet onion, chopped. One pound of grass fed, organic beef. 4 cloves garlic, minced 2 zucchinis - partially skinned - and chopped 1 can (or two cups) kidney beans, drained (haphazardly) 28 oz can of crushed plum tomatoes with juices. 2 t cumin 2 t chili powder 1 t salt (more to taste) 1/4 t black pepper freshly ground (more to taste...
This blog used to be called, "Remember that time we remodeled our kitchen and didn't get divorced?" But that project is over and I didn't have time to write about it while it was happening. The cooking, however, continues. So this space has been re-purposed. Introducing, "What We Ate: a seasonal reminder of dinner at our house."