It’ 5:30 and I have a big pot of chili on the stove that I started at 5:00. I couldn’t be more pleased with my decision NOT to drive to the grocery store in search of something interesting for dinner. Instead, I lay on the living room couch, calling out dinner suggestions to Max, and we voted on chili. Granted, this is not the soak-the-beans-the-night-before, simmer-all-day, perfect-for-a-Sunday-supper chili, but the taste I just had of it is delicious. I used canned beans, and feeling in need of some extra protein (this could absolutely be made without any meat), I defrosted and chopped up three burgers. Vegetables are plentiful in this recipe, so it’s really a meal in a bowl. My pot of chili will be good to eat at 6:00; perfectly delicious by 6:30.
5 O’clock Chili
1. Saute the following, in a little olive oil, for about 5 minutes:
- 1 large onion, chopped
- 5 cloves garlic, minced
- 1-1/2 c. chopped broccoli, using both stems and florets
- 2 carrots, chopped
- 1 stalk celery, chopped
- 1 green pepper, chopped
2. Stir in the ground meat, let brown for another 5 minutes
3. While the meat is browning, get out your coffee grinder and grind up some cumin seeds, if you have them.
4. Add the following to the pot:
- 1 28-oz + 1 15-oz can tomatoes, chopped
- 3 15-oz cans kidney and/or black beans (I used 2 cans kidney; 1 can black)
- 2 Tbs. ground cumin
- 1-2 Tbs. chili powder
- 1 Tbs salt (to taste)
5. Cover and simmer 30-60 minutes.
Serve with shredded cheese, chopped onion, sour cream and spoil the kids with some oyster crackers.