finally! something positive

i think i've finally decided what to do with my life after this may, which is good. but that's not why i'm finally posting again.

i made chili! first time ever this week, three batches only. funny thing is, i haven't ever eaten chili in my life either.

long story, but i need some diversions, so here goes:

after a week where i had a complete nervous collapse (i'm not dramatizing this, either), i had been tentatively looking for things to set my sights on, to keep myself occupied; you know, little goals i could accomplish.

enter weekly grocery shopping. walking up to the store, i saw a huge yellow and red sign "calling all cooks! enter the first-annual souper bowl!" so i did.

i had never eaten chili before because i absolutely despise beans. so my original idea was a beanless, beer-based chili. that's right, beer. stout beer, to be precise. and barbecue sauce and grape jelly. there are those that would be put off by grape jelly, but trust me, it's perfect.

of course, then 9 out of 10 people i talked to ("what do you think of when you think of chili?") said beans, tomatoes, meat and spices. so, in go the beans.

whatever. it worked! true, there were only two entrants in the chili division, but i still beat his nerdy twitchy white butt!

so, before the recipe becomes the property of the grocery store, i will share it here:

2 lbs. lean ground beef
6 stripts thick cut bacon, cooked and crumbled
3 cloves garlic, minced
2 cans (14.5 oz each) diced fire-roasted tomatoes, drained
2 cans (4 oz each) chopped green chiles, drained
1 (12 oz) bottle Guinness or other stout beer
1/3 cup barbecue sauce
2/3 cup grape jelly
1 can (15 oz) red beans, drained
1 yellow onion, chopped
1 red pepper, chopped
1 large tomato, chopped
2 heaping tablespoons hot chili powder
1 teaspoons red pepper flakes

1. in large soup pot, combine tomatoes, chiles, beer, bbq sauce and jelly. let cook for 20-30 minutes on medium heat, stirring occasionally, unti alcohol evaporates.
2. meanwhile, brown beef along with the garlic and bacon in a large skillet. drain of excess fat when done.
3. add beef/bacon/garlic to the soup pot along with all the extra ingredients. cook for 20 minutes on medium heat, then reduce heat, cover, and cook for an additional 40 minutes. this is also good made the night before and re-heated in the crock pot.
4. garnish with shredded italian blend (parmesan, mozzarella, asiago, romano) cheese and serve with crostini.

Crostini:
1 loaf italian or french bread, sliced thin
oilive oil
garlic salt

arrange bread slices in a single layer in a foil-lined cookie pan. brush with olive oil and sprinkle with garlic salt. bake at 350 for 8-10 minutes or run under the broiler for about 5 minutes, until golden and crispy.

on to the final round! wish me luck!