It was getting cold and cloudy up here in the great North. The kind of weather where you want to hunker down in your house for the rest of the season until you can step out your door and see the trees budding, and the birds chirping again. If only we lived our lives like bears. Instead I stayed inside and made the house smell glorious as David worked upstairs hanging his new TV on the wall. (Sometimes we like to do gendered housework…and then make fun of it. What?)
Chili is one of the easiest things to make. Add this, a bit of that. Chop this, mince that. Measure this, this, and this and throw it in the pot. Open this can, wash it out. Open this other can, wash it out. Open this can, add it all onto the pot. Let it simmer. Stir, let it simmer. Stir, let it simmer. When written out it seems like a chore but really tossing it all in a pot and letting heat work it’s magic on breaking things down really does the bulk of the work.
Here’s the recipe I used this time and times before. The original poster on epicurious estimates that it has 6 servings in it. Let me assure you that you can get A LOT more out of it than that. For my nutrition class I had to keep track of my caloric intake. Using this recipe calculator, I found an estimate of all of the nutrional values of the entire pot and served myself 1 Cup portions. I somehow figured that there were 15.53 cups of chili here…I don’t remember how. Anyway, I estimated that each cup serving, without cheese contained:
288.7 Calories
8.6g Fat
378 mg Sodium
16.3mg Cholesterol
I also used the Dorie corn muffin recipe, halved it and poured it into a loaf pan to have slices of corn bread to accompany my chili. I ate this for over a week and could eat anoth 15.53 cups of it.
Now git to the kitchen and heat up your pot!
I am sooo making this for election night!