Y’all should know that I’m not a chili person. There’s something about it that has never inclined my tastebuds. I don’t understand the hype. I don’t think the taste is something I’ll ever crave.
But for some reason, I felt like making it today.
And my roomie asked for the recipe so here ya go. The total cooking time was 6 horas. Yea, that’s right. 6 horas.
Things you should know:
- I don’t cook with recipes
- We have no measuring utensils
- It tastes good and my audience enjoyed it
Things you need:
- Oil
- Salt
- Pepper
- 2 yellow onions
- 6 cloves of garlic
- 2 handfuls of ground beef
- 1 huge-o red bell pepper
- 1 huge-o yellow/green bell pepper
- 1 1/2- 2 cups of fagioli borlotti
- 2 huge-o orange carrots
- 2 huge-o purple carrots
- 1 handful of parsley
Sour cream substitute:
- Formaggio fresco
- Ricotta
a) Cook the fagioli with ish 8- 10 cups of water. It might seem like a lot. It should look like a lot. If you think the water is excessive, fine. Remove some. Personally, I like it a little soupy. Also, by the second day, the starch will bring the piece together. That’s all you, boo. Start with high heat, progress to medium, and then how low can you go.
b) Get your grater out and use that interesting, star ish, pokey side. That will be the bane of you. Put on a swagtastic playlist( I jammed out to Streams in the Desert Trio Vol 3 + that new one that only has a few good songs so I was irritating everyone by saying “skip” every few seconds. I am not sorry). Grate those carrots into a plate or bowl. I recommend doing this on the table. Even doing this on the table, I got the purple stub to stain my pants. They’re tan pants. Reba thought I got my period.
c) It’s time to cry! Andrea Bocelli has that song “Time to say goodbye”. Yea, well, now it’s just time to cry. Dice those onions! Funny story, so far, save for 2 occasions, I’ve only cried due to onions. As per usual, I suffered. Reba was at the table while I was dicing and she suffered as well. Honestly, I think the au de Onion is still in the air.
d) Actually, slice everything up. All of it; mince the garlic, dice the bell peppers, do what you do to the parsley.
e) Get a taller sauce pan, heat it up, and glaze the surface with a good amount of oil. Then, dump the onions in there and let them wilt a little.
f) Add the bell peppers and let those cook for about half an hour, on low heat. Maybe longer. You’re the boss.
g) Check in with your beans. You should have two large saucepans on the stove on medium to low heat at this point(two ish hours into the game).
h) Dump the carrots in. They should look gross. The parsley can be added in after 15 minutes.
i) Change your playlist to Alexandrea Desplat because he’s my actual favorite. Scores from Mr Magorium’s Wonder Emporium, The Imitation Game, and The Kings Speech highly recommended.
j) With your hands, work the garlic into the ground beef
k) Dump the contents of pan B(onions+ friends) into pan A( beans and gooey water).
l) Mix in the meat and cook it low and slow for another two ish three hours.
As for the salt and pepper, do that at your own discretion. I don’t use salt almost ever. I don’t even put salt on my eggs. My iodine levels are abnormally low because of the lack of salt in my diet. So, do with that what you will. Reba and Jamie wanted it saltier so they were in charge of that.
Do a 1:1 ratio of the fresh fromage and ricotta. Add salt to your own discretion.
A dollop of that concoction with your bowl o’ chili and you’re all set.
It’s good. Also, it’s pretty cold and this is hearty/ warm.
PLEASE NOTE that my recipe is quite different in that, I have a higher fiber content. This is to ensure that your bowel movement is good.
Miss Catherine, how much water have you had today?
collectif de cole 