Chili con Kitchen Sink

Here’s when I know I’m in the flow. You know, when your creativity is off the hook, webbing all over the place while you are super-focused at the same time. The concept of time is absent, an hour feels an instant. This is rare indeed, despite my best efforts.

Two wars, babies dying, a ruptured and bleeding out Congress. And on the home front, three dogs and a chatty partner. These are all understandable concerns, issues and warm bodies I truly care about. Yet, mostly things I can’t control.

So back to the flow. Here’s how it went down…

Zoomed with my creative partner. Always magical times. We vibe, listen, share visions, encourage, and end with “off to work, I love you.” She opened up the session with mentioning the frito pie she made. YUM. That lodged in a lobe. After the session, I checked email quickly and saw the subject of an email from a cooking blog I follow labeled “Chili con Carne.” Chili with meat.

So it began. I made some short ribs in the Instant Pot yesterday. So good. And another rarity: beef. Because it’s not good for us or the planet in large doses, and it’s freakin’ EXPENSIVE right now. I had leftovers of the meat. Chopped that up. Had saved the broth in the pot and skimmed off the fat. Dark and delicious. Then I checked my pantry and veg drawer. Brilliant. Had all I needed. No beans, but a can of lentils. Perfect. Hominy. A cob of corn etc. As I type it is slowly simmering on the stove in that same friend’s gift of a dutch oven.

Football is on the tube, the doggies are chewing on short rib bones, and the leaves are changing quickly. It’s a touchdown of a day.

Chili con Kitchen Sink

2T olive oil

Half red onion, medium dice

Half green bell pepper, medium dice

Large stalk celery, small dice

Large carrot, small dice

Corn from one cob

2T minced garlic

Cook above on medium high heat until slightly soft. Stir occasionally, then add spices, stir, and cook for another minute:

Chili powder, cumin,  chipotle powder, smoked paprika, crushed red pepper, oregano

Half cup red wine

Pint beef broth

One can fire-roasted tomatoes

1/4 cup tomato paste

Splash soy sauce and worcestershire

Add above and stir, then add:

Can of hominy

Can of lentils

Can of green chilis

2 cups chopped cooked beef

1 chopped cooked sweet potato

Bring to a rolling boil, then turn down to low. Cover and let simmer for at least 30 minutes. Add salt, pepper, and brown sugar to taste. Top with cilantro, jalapenos, chopped radish, celery leaves, greek yogurt or sour cream, shredded cheddar and/or jack cheese, scallions, crushed corn or tortilla chips.