I’m on a soup kick this week. I’ve also been craving chili for like three weeks now so…yeah.
Since I didn’t plan ahead, I had to make a quick chili which I think are two words that don’t really go together. As soon as I got home from work I got to chopping up an onion, a red pepper, a green pepper, and two cloves of garlic and sauteing them until they were mostly soft. I dumped the vegetables into the crockpot, then browned the ground beef. I dumped that into the crockpot and added a can of red kidney beans, white kidney beans, black beans, and crushed tomatoes. A little cayenne pepper, some crushed red pepper, salt, black pepper, and a hearty dose of garlic powder topped it off before mixing and putting the lid on. I left it on high heat while Andrew and I headed to the gym for a little bit of rock climbing.
Our climbing got cut short by a fire alarm at the gym, but it was a good excuse to come home and eat dinner before too late. I topped the chili with some freshly grated cheddar cheese and Andrew made corn bread. It was a good, easy meal to come home to before we hunkered down to watch Breaking Bad because we’re five years late on television.