Flounder chili is (ostensibly) about trying something new, avant garde, even Bohemian. In reality, I am merely finding a way to use up the crazy shit I buy on my manic grocery shopping binges. 251 consecutive days of chili and my kids don’t appear to be malnourished. At least no outward indications are manifest. Despite the perceivable paucity of peckishness, the neighbors (too) frequently are asking my kids over dinner. There’s something fishy and it ain’t just the chili.
2 C diced red potatoes
1 ½ C chopped zucchini
1 C Ro-tel tomatoes with chilies
1 C diced fresh heirloom tomato
1 C vegetable juice
1 T chili powder
1 t onion powder
1 t garlic powder
1 t cumin
1 t paprika
1 lb flounder, chopped
- Place every except flounder in a pot and simmer for 1 hour.
- Add flounder and simmer for 10 minutes.
- Serve with toast and multi-vitamins to those family members brave enough to continue dining at your place.
When the going gets tough the tough get going. Yeah they get going, but not over to the neighbor kid’s house just because his mom makes a good tapenade and heavenly baklava and doesn’t foist chili on her kids in a ceaseless procession mealtime morbidity. Key-rice-tah. We’re 37 weeks into the experiment and this is not the time for you to abandon ship- Pre. I’m looking at you too, Pirate. I know you have your friends on speed dial, just waiting with a Barney Fife trigger finger for me to make one more chili with ginger then BANG, it’s over to Sylvia’s house where her mom has common sense, manners, and a co-op membership. I regress as I digress
Mrs. Chili365, Chili Jr., and I loved the chili. It had a totally wholesome seafood vibe with a chillin’ chili undertow. Far out and far from mundane. This chili was the cat’s meow or the bee’s knees or the flounder’s flippin’ flippers.