So, I was wondering what the first actual recipe I should put on here should be — should it be something fancy, to show off my mad skillz? Should it be something outrageously delicious, that gets you all hooked and convinced that I am a culinary goddess? Should it be vegan, sustainable, organic, gluten-free, blah blah buzzword etc. etc. so I can show how hip and healthy I am?
Nope. Because, if you are actually not a real cook yet, none of those things would be remotely helpful.
So, what’s easy, breezy, cheesy (a day without cheese is a day wasted, in my opinion), and will appease-y (SORRY I HAD TO) your hunger? CHILI. Yep, chili. Not glamorous, but it will fill you up AND leave you with some bangin’ leftovers, which will, in fact, get better every day (the savvy post-grad gourmand knows that he/she will not actually want to cook every night, and so anything with copious amounts of leftovers that keep for a while is extra awesome).
Chili is REALLY EASY to make. You can get pre-made chili spice mixes at the grocery store that are actually pretty good. Last night, that’s what I used, because I was too lazy to measure out the chili powder, cumin, etc. (I used Old El Paso, the only kind available at my grocery store). The only real concern with these is that the sodium content is pretty high, so what I like to do is add more stuff than the packet recipes call for — it will give you heartier chili with more servings and less sodium.
So, here’s the recipe I used last night:
brown ground beef (or turkey, if you prefer) in a skillet; I used around 1.5 lbs. (browning it means cooking it over medium heat until it’s, well, brown. If you’re using beef, you don’t need to heat any oil — it has quite enough delicious fat already in it)
dice 1 medium yellow/white onion; cook with meat (because onion makes everything more delicious)
drain meat and onions (you don’t want to eat that grease — ew) and put into a bigass pot
add 1 jar (around 15oz) salsa, 2 15-oz cans of beans — kidney, red, habichuelas rosadas pequeñas (in my case), whatever your bean preference, and, for some extra crunch, 8 oz frozen corn, along with the spice mix and 2 cups water. I also threw in a whole bunch of crushed red pepper because I like my chili spicy.
Stir, and bring ingredients to a boil.
Simmer on low heat for as long as you can wait until your hunger consumes you — the longer you let it cook, the more the flavors will seep together to create deliciousness (which is why it will be even better tomorrow). You might also want to add some more water if you prefer more broth in your chili.
Serve with sour cream, shredded cheddar cheese, jalapeño-cheddar cornbread*, and salad (If, you know, you’re committed to vegetables. I have to admit that I didn’t have any last night. The PGG girl is nothing if not honest).
ENJOY. Tonight, tomorrow night, and for lunch every day for as many days as it takes until it’s gone. Or! Freeze the leftovers after they’ve cooled, and then one night in two months when you look in the fridge and cringe at that one wilted head of lettuce and wonder if you can make some sort of pasta sauce by combining all your condiments, you will remember that you have a pre-cooked meal buried somewhere in your freezer! Huzzah!
* jalapeño cornbread:
buy some cornbread mix (jiffy is, in my opinion, the best, which is quite possibly because I have never seen any other kind)
prepare as directed
add 1/2 cup shredded cheddar cheese (more/less depending upon your cheese preference)
and 1 jalapeño, diced (note: if you don’t want a bit of a kick in this bread, remove the seeds of the pepper — that’s where most of the spice is. But you could also just man up and include the seeds.)
I HIGHLY recommend baking this bread in the form of mini-muffins (0bviously, only if you happen to have a mini-muffin tin — I still don’t quite understand why I myself have one), because
a) miniature things are awesome
and
b) this bread is like crack, and it’s better to have fun-sized pieces so you feel like you ate more (case in point: last night, my boyfriend had 14 mini-muffins)
serve warm!
Tags: beans, beef, cheese, chili, cornbread, jalapeño, soup