Sixteen days until the next marathon and my right knee is cranky, which makes me upset. Because relationships are about give and take, my knee should agree to give me the ability to run painlessly while I solemnly pledge to take my knee for granted. Perhaps this sort of overtly authoritarian approach is too heavy-handed. I’ll promise to feed my knee plenty of steak chili loaded with anti-inflammatory turmeric and soon it will bend to my will. More late night work “forces” me to run repeats up the evil hill near my building. As the vicious incline continues to teach me humility, perhaps my knee will gain some semblance of charity. After all, I am plying it with protein-packed chili.
Day two hundred and thirty-three
2 T bacon fat
1 1/3 lb steak, cubed
4 cloves garlic
2 T chili powder
½ T mural of flavor (Penzey’s)
1 t turmeric
1 t cumin
1 t paprika
2 C vegetable juice
6 T El Pato Brand jalapeno salsa
¾ C chopped onions
- Fry the steak, garlic, and seasonings in bacon fat until the meat is medium-rare.
- Add vegetable juice and salsa.
- Stir well and simmer for 2 hours.
- Add onions.
- Stir well and simmer for 5 minutes.
Owing to two hours of gentle simmering, the steak was exceptionally tender, not unlike an unnamed, cry-baby-ass joint located somewhere in my lower extremities. (The pen IS mightier than the sword, you stupid knee and, yes, I’m totally calling you out).
The chili was fantastic. As previously mentioned, the meat was fork-tender. The broth was appropriately viscous and packed a palpable punch. That is not to say that the chili was inordinately spicy, rather it was pleasantly piquant and slightly saline. The ITP rated this chili as very good, with Mrs. Chili365 and Pre giving it the highest marks.