Chili and me

Wow, I almost forgot to write in this tonight. Thankfully, wife reminded/insisted.

First, a history. Chili and me go back to my first apartment, with my first roommate. Hormell, if that's actually the brand name, was one of the staples in the pantry. It was quick to nuke, it was hearty and one bowl was more than enough to tide one of us over. It was also great for corn chips and dipping. In fact, that and ramen noodles were all I ate most of the time. Sad, isn't it?

I notice this happens with a lot of favorite foods of mine, but eventually, I wanted to make it myself. Most online recipes seemed similar enough, so aside from a big mess of ground beef, I just threw together what was lying around in the kitchen. Eventually, we began to stock up on most things with chili in the name: beans and powder. My love of...

Capsaicin

kept hot foods: sauces, mustards and powders on hand. Though, sadly, as I cook for both me and my wife, cayenne and tobasco needed to be toned down and tomato content needed to go up. But, more or less, aside from ground beef and a can of beans, my chili recipes are never ever the same every time. Every pot has some crazy new ingredient that I throw in on impulse. Tonight was Worchestershire and BBQ sauce. Also new tonight were chopped up hunks of beef: the leftovers of my pot roast mound. They left a lot of liquid in the pot once they were done cooking, which made my chopped onion very happy. For the first time, I didn't need butter or oil.