So when I woke up today and said I wanted chili, I was determined to take the laziest route possible. Luckily, I've been making chili in a number of different variations to be able to pick out my basic ingredients from the store while blindfolded, asleep, and shot in the leg three times. Don't ask me how I found that out, but it's fact.
What makes this chili so lazy, you ask? I'll tell you. It's the lazy cook's best friend.
The food processor. Really, the people I know who have these things (myself included) don't use it nearly often enough. The concept is very simple - any chopping, shredding, or blending you want to do, you can just toss it into the food processor and get it done with a flick of the switch. Heck, it makes all that beef look like this:
And it takes those unwieldy vegetables and chipotles in adobo and turns them into this:
Yeah, sorry about the fuzziness on that one. Still working on how to use the girlfriend's camera. But that's all she wrote, folks. Chili's one of those things that you can just toss all your ingredients into a pot, clamp a lid on, and simmer for an hour and you've got a pot of blazing-hot, tasty, tomatoey love.
It's the perfect lazy food - it goes on forever. I'm fully planning on eating that pot of chili for the next few days (sorry, girlfriend), be it in a bowl, topped with a little cheese and the ubiquitous tater tots...
Or just slathered on a bacon-wrapped hot dog and sprinkled with those lovely, thank-God-they're-back-in-season Vidalia onions.
Mmm. Oh, hey, that reminds me - Vidalias are in season! Gotta think up something to do with those... Whaddya think, folks? Soup, maybe? Or should I think up something that involves the grill, perhaps? Decisions, decisions...
2 comments:
Yummay! So, when you say "blazing hot", do you mean temperature-wise or spiciness-wise? I noticed a bottle of "hot Mexican chili powder" in the first pic. Do you go the "three alarm" route? I've never understood why people like to make eating painful...
And is that a can of beer I see in that pic too? (Sorry, not sure what "Keystone" is... sounded like a beer name to me for some reason).
Tater tots on chili... there's a new one. I will admit, that chili dog looks divine...
Kate's favorite thing to do with a vidalia: split it down the middle, but don't separate it. Wedge it open just enough to extract enough of the middle so you can squeeze a pat of butter and a beef boullion cube into the cavity. Wrap in foil and let sit on the grill.
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