Today, a complaint. While this airing of grievance wasn’t Luther’s voluminous Ninety-Five Theses, I fear this single cavil may be the harbinger of impending sour times. The protest centered around photographs on the digital camera. Hundreds of images of chili. In pots, in bowls, lying in silent repose- full color, unabashedly up-in-your-grill; chili, chili, chili.
Point (Mrs. Chili365): “You never take any pictures of things that are alive.”
Counter Point: “I do. My chili is alive with flavor.”
9 oz ground beef
1 (15oz) can pinto beans, drained
1 T chili powder
½ t paprika
½ t cumin
1 C vegetable juice
1 C tomato sauce
1 C canned diced tomato
3 cloves garlic
½ C black olives, sliced
½ t celery salt
1 T honey
1) Brown ground beef. Do not drain.
2) Add pintos, cumin, paprika, and chili powder.
3) Simmer for 5 minutes.
4) Add remaining ingredients and simmer for 30 minutes.
5) Serve over egg noodles.
The alliterative title was not unintentional (nor was the double negative). Tonight’s was the “B” chili, a natural follow up to last night’s “A” chili. The bodacious beef, bean, and black olive chili was solidly comforting and comfortingly solid. Laying undressed on a bed of simple noodles, it was positively captivating. The supple sweetness of honey interlaced with sustaining beef and beans as salty olives gently frolicked in a chili-spice milieu. Delicious and wholly unworthy of dissention.