Friday, September 16, 2011

Chili. So Easy. So Cheap. Maybe Like Some People You Know.

Hey everyone! I'm back! Jeez, I know it's been awhile. Sorry I'm not sorry - I have a social life! It's been off the hook lately. Now that I don't work in Oakland and hate myself + everyone around me who seems to enjoy their life, I've been taking full advantage. Never fear, I have many idling posts (idling in the sense that they are in my mind but not yet on the internetz).
So here we go. Summer is always kind of chilly in San Francisco, and September is supposed to be the month when we finally get ours! Sunshine and beach days! Or whatever it is people in warm climates do in the summer.  We had a good two week run out here, but it seems to be over. So in an attempt to beat the sads, I made a pot of chili. How cozy! Chili reminds me of my days in Chicago, when I was broke, freezing and needed to make food that would not only be filling, but last for days. Chili - it's easy on your debit card plus you can feed all your roommates and STILL have leftovers!

You will need:
     *one medium onion, chopped
     *5 - 10 cloves of garlic, chopped or minced
     *1 green bell pepper, chopped (Of course you are free to use any color, or even three bell peppers of varying colors! When you have limited funds however, green is the cheapest! When I'm feeling like a high roller, I use red, green and orange)
     *2 Tbs Chili Powder
     *2 Tbs salt*
     *1/8 cup BBQ sauce
     *2 carrots, chopped
     *2 tsp cumin
     *2 tsp pepper
     *3 cans of beans (I used one can pinto, one can black, one can kidney, all unsalted). Drained.
     *hot sauce, optional
     *1 bunch green onions
     *1 6 oz can of tomato paste
     *1 lb bag frozen corn
     *2 cups of water
     *2 Tbs veg oil

Okay, I know this looks like a lot of ingredients, but I bought all these yesterday for less than $9 at Whole Foods! WHOLE FOODS! Fine, I already had BBQ sauce and Tapitio, but you totally have that in your fridge too, right? Oh, and garlic. I had garlic already.

Alright, here goes. Saute your onion in oil until transparent or caramelized, on medium heat. Add green pepper and carrot. Cook until softish. Add garlic. Cook for another two minutes or so, until garlic is fragrant, but not browned.

Next add your chili powder, salt, pepper and cumin. Let it cook in for a couple of minutes.


Add corn, cook until it's not frozen. Add beans, tomato paste and water. Drizzle in hot sauce, if you so desire. Bring to a boil and let simmer for about 20 minutes. Longer if you have the time.
Once it's done, add chopped green onions.



The point of making the chili was to have chili cheese dogs for dinner with Crystal Paul. (Her sass alone is definitely a blues buster.) I am trying to say no to carbs (Would you believe it's way harder than saying no to drugs? It is!) so mine was bun-less.

Smart dog, chili, Daiya cheese and green onions.

Crystal Paul does not fear the carbs and so I present you her chili cheese dog...

*I used unsalted canned beans. If you use salted ones, reduce the amount of salt you add to the chili.

1 comment:

  1. Nacheez makes a great chili cheez dawg, too . ohhh! Love the Fritos!

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