Exploration 1: Black Bean Chili...Finally!*
So let's just jump right into this because we definitely waited long enough. First thing, this recipe makes A LOT of chili. I even scaled it back by a can of black beans (by accident) and I still probably have enough to last me two days.
It's also filling. One bowl into it and I tapped out.
The recipe called for 2 cups of chopped onion. I just chopped up one medium sized onion and used that. I feel like I'm slowly graduating beyond the point of having to measure everything. I am starting to be able to eye ball it. It also called for 1 2/3 cup of red bell better. Again, I eye balled it and chopped up two bell peppers.
Side note: I literally just veered off track for about 15 minutes looking for a video on how to cut bell peppers only to realize, I still don't know how to cut bell peppers. To further elaborate, if you care, so about a week ago one of the groups I'm in or pages I liked on Facebook showed me this video on my newsfeed "How to Cut a Bell Pepper." Oh yay! I though. So I watched it and well it made sense. I always feel like with some vegetables I'm just making up as I go, thinking the entire time - I know there's a better way to do this. I need to watch a chef do it. I wonder if the next restaurant would let me stand in back just to observe their cutting techniques...why didn't I pay attention more when I was working!
As I chopped up my red and green bell pepper last night I felt like a real pro. (I only had one red bell peppers so green was the default. It was actually rather lovely, in combination with the onions it looked like Christmas.) I wanted to share that video with you so I went searching on Facebook for it. Couldn't find it. I have no idea where it came from. I did find, however, some good looking recipes. So then I jumped on YouTube to grab just a generic one.
Gordon Ramsey! Yes, let's use his video. Who doesn't love Gordon Ramsey?! Well...he cut his bell pepper completely different from how I did last night and since he's a chef - I felt embarrassed I did it any other way. So, never mind. I still don't know what I'm doing. ha ha.
I scaled back the black beans because, as it happened, I only had 2 cans of black beans in the pantry. I didn't realize the recipe called for three and as you might recall, I used one the other day for the burrito/tacos. After looking over the recipe, it didn't seem like this would have too much of a consequence. If anything, I had to pull back on the spices.
I underestimated the cayenne pepper. Even with scaling it back, my bowl of chili was pretty spicy. I'm just thankful I tasted it before I followed habit and dumped some tobacco sauce on it.
The beans in combination with the cheese, cilantro and green onions just pulled it all together. As I've already stated, one bowl into it and I was full. It did taste a lot like beef chili. Had my eyes been closed, I might have not noticed it was meatless. Still there is something different about it, I'm thinking the bell peppers - but that's okay. Different isn't bad. Different is just different. With the abandonment of meat, I can totally live with this as my go-to for chili.
On the Tyson Nuggets Scale - a 5. It's easy (I can probably redo it just from memory right now), it's fast, and it's delicious. Not only that, it's heaviness makes it perfect for cold winter nights, such as the one we had last night.
As I sat there eating my bowl of spicy happiness, I couldn't help but think - they say REAL chili doesn't have any beans in it. If it has nothing BUT beans, it definitely is not chili. Perhaps, out of respect to chili, I should call it "Black Bean Non-Chili, Chili" bahahahaha.
If you'd like to give it a try, I encourage you to: BLACK BEAN CHILI.
Did I share with you my apron story in the last post. I don't recall doing so. I can't even remember if I posted a picture of me in it. If I did tell you the story, you're going to hear it again. So a couple nights ago as I sat in the living room re-watching "American Horror Story - Coven" and my sister moved from one end of the kitchen to the next (she's always up to something. I lose track on what she's working on or doing), she asked me, "What do you want for Christmas?"
That question is honestly difficult for me because I don't place a huge emphasis on material things born out of my anti-modern-day-Christmas stance and a history of acquiring things and then, for whatever reason, having to move and it all gets left behind. Let me be the first to tell you, once that happens three or four times, you learn real quick not to get attached to things. In that, just don't acquire anything.
After a moment of consideration I said, "You know what I really would like? An apron."
"An Apron!"
"Yes, an apron. It would help me feel more chef-like as I play in kitchen."
"You'd really wear an apron?"
A few minutes later I turn around in my seat when she yells, "TA-DA!!! MERRY CHRISTMAS!" while holding a white apron.
Over a decade ago, her dad (and my aunt) owned and operated a family restaurant here in the town where we live. The locals still refer to it as though it's still in operation. So, scattered among her belongings are random pieces of restaurant items. Little did I know, she also had a handful of aprons at her disposal.
She also had a smaller one for women, but after I tried it - it looked like a cross between a maternity shirt and a very, very short skirt. Yeah - no!
So come the next morning when I whipped up them omelets, I threw on my apron and got to work. As I did when it came down to dinner last night.
"You're wearing your apron!" She shouted.
It's also filling. One bowl into it and I tapped out.
The recipe called for 2 cups of chopped onion. I just chopped up one medium sized onion and used that. I feel like I'm slowly graduating beyond the point of having to measure everything. I am starting to be able to eye ball it. It also called for 1 2/3 cup of red bell better. Again, I eye balled it and chopped up two bell peppers.
Side note: I literally just veered off track for about 15 minutes looking for a video on how to cut bell peppers only to realize, I still don't know how to cut bell peppers. To further elaborate, if you care, so about a week ago one of the groups I'm in or pages I liked on Facebook showed me this video on my newsfeed "How to Cut a Bell Pepper." Oh yay! I though. So I watched it and well it made sense. I always feel like with some vegetables I'm just making up as I go, thinking the entire time - I know there's a better way to do this. I need to watch a chef do it. I wonder if the next restaurant would let me stand in back just to observe their cutting techniques...why didn't I pay attention more when I was working!
As I chopped up my red and green bell pepper last night I felt like a real pro. (I only had one red bell peppers so green was the default. It was actually rather lovely, in combination with the onions it looked like Christmas.) I wanted to share that video with you so I went searching on Facebook for it. Couldn't find it. I have no idea where it came from. I did find, however, some good looking recipes. So then I jumped on YouTube to grab just a generic one.
Gordon Ramsey! Yes, let's use his video. Who doesn't love Gordon Ramsey?! Well...he cut his bell pepper completely different from how I did last night and since he's a chef - I felt embarrassed I did it any other way. So, never mind. I still don't know what I'm doing. ha ha.
I scaled back the black beans because, as it happened, I only had 2 cans of black beans in the pantry. I didn't realize the recipe called for three and as you might recall, I used one the other day for the burrito/tacos. After looking over the recipe, it didn't seem like this would have too much of a consequence. If anything, I had to pull back on the spices.
I underestimated the cayenne pepper. Even with scaling it back, my bowl of chili was pretty spicy. I'm just thankful I tasted it before I followed habit and dumped some tobacco sauce on it.
The beans in combination with the cheese, cilantro and green onions just pulled it all together. As I've already stated, one bowl into it and I was full. It did taste a lot like beef chili. Had my eyes been closed, I might have not noticed it was meatless. Still there is something different about it, I'm thinking the bell peppers - but that's okay. Different isn't bad. Different is just different. With the abandonment of meat, I can totally live with this as my go-to for chili.
Doran, sir, you did not steer me wrong. For this, I thank you.
As I sat there eating my bowl of spicy happiness, I couldn't help but think - they say REAL chili doesn't have any beans in it. If it has nothing BUT beans, it definitely is not chili. Perhaps, out of respect to chili, I should call it "Black Bean Non-Chili, Chili" bahahahaha.
If you'd like to give it a try, I encourage you to: BLACK BEAN CHILI.
Did I share with you my apron story in the last post. I don't recall doing so. I can't even remember if I posted a picture of me in it. If I did tell you the story, you're going to hear it again. So a couple nights ago as I sat in the living room re-watching "American Horror Story - Coven" and my sister moved from one end of the kitchen to the next (she's always up to something. I lose track on what she's working on or doing), she asked me, "What do you want for Christmas?"
That question is honestly difficult for me because I don't place a huge emphasis on material things born out of my anti-modern-day-Christmas stance and a history of acquiring things and then, for whatever reason, having to move and it all gets left behind. Let me be the first to tell you, once that happens three or four times, you learn real quick not to get attached to things. In that, just don't acquire anything.
After a moment of consideration I said, "You know what I really would like? An apron."
"An Apron!"
"Yes, an apron. It would help me feel more chef-like as I play in kitchen."
"You'd really wear an apron?"
"Yes. I tried to wear yours but it's too colorful. I have a color phobia so keep it neutral."
A few minutes later I turn around in my seat when she yells, "TA-DA!!! MERRY CHRISTMAS!" while holding a white apron.
Over a decade ago, her dad (and my aunt) owned and operated a family restaurant here in the town where we live. The locals still refer to it as though it's still in operation. So, scattered among her belongings are random pieces of restaurant items. Little did I know, she also had a handful of aprons at her disposal.
"You're wearing your apron!" She shouted.
"Sure am! I told you I would." And yes, I did feel more chef-like as I continue to perfect the dance between stove and cutting station.
I'm rather enjoying this cooking journey that I've embarked on. Yes, yes I am.
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