Hello! And, we’re back at Monday again. How was everyone’s weekend? Do anything exciting?
On Sunday, I spent some time in Thing 1’s bedroom cleaning. Since she’s off at boot camp and not going to be living at home anymore, we need to get her stuff boxed up and ready for her to either put in storage or take with her. Just one problem. I swear I was being filmed for an episode of Hoarders! I worked for a little more than 3 hours and was exhausted and out of boxes. This is definitely not a small project. Sigh. A mother’s work is never done. I’d share pictures but you might be traumatized. So, you’re welcome.
Here’s what else I did yesterday.
It was a snuggly kind of day. 🙂
Yesterday was pretty gray and overcast and rainy/thunderstormy all day. Which was fine because I wasn’t trying to be outside anyway. Even though it’s officially summer, I decided to make chili. Some serious chili.
This recipe is extra awesome because you actually make your own chili powder by toasting chili peppers and then grinding them up. The results are delicious but make sure you have your fan on over the stove while you’re toasting the peppers. Too much of a big whiff and you’ll be coughing and sneezing.
This is not a spicy chili but is super flavorful. If you like heat, you definitely want to add some – maybe some jalapeno along with the poblanos or you could even add some crushed red pepper. Of course, you could always make it as is and pass the hot sauce at the table. 🙂
Do you prefer to breathe fire or breathe easy when you eat chili?
I need boxes. Do you have any? 🙂
(Yes, that’s really what it’s called. No, I didn’t name it.)
3 ancho chiles
10 dried chiles de arbol
1 tablespoon oil or bacon grease
2 pounds chuck roast, cut into 1/2-inch pieces
Salt and black pepper to taste
2 medium onions, diced
2 poblano peppers, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 can (28 ounce) tomato puree
2 cups low-sodium beef stock
1 can (14-16 ounce) pinto beans, drained
Diced onion, minced jalapeno, shredded cheese, chopped cilantro, and/or sour cream, for serving
1. Heat a cast-iron or stainless steel skillet over medium heat. Add the chiles and cook, turning occasionally, until lightly toasted and crispy. The chiles de arbol will take about 5 minutes; the anchos about 10. (Be careful not to inhale too deeply – chile smoke has been known to cause wild fits of coughing.) Discard the stems and seeds and place the chiles in a clean coffee grinder or food processor. Grind into a fine dust. Ta-Da! Chili powder!
2. Heat the oil or bacon grease in a large pot over medium-high heat. Season the beef with salt and pepper and add to the pan. Sear the meat until all sides are nicely browned, then add the onions, poblanos, garlic, cumin, and 2 tablespoons chili powder. Cook, stirring occasionally, for 5 minutes or until the vegetables are softened. Stir in the tomatoes and stock. Lower the heat and simmer for at least 45 minutes (but preferably up to 90 minutes), until the beef is fork tender.
3. Stir in the beans a few minutes before serving, and heat through. Serve with your preference of garnishes.
4. Om nom nom!
Calories 380; Fat 12g (saturated 4.5mg); Sodium 810mg
Recipe from Cook This, Not That!