With the surprisingly cool June weather and no chili left in the freezer, it was time to get out our 16-quart pot. Two meats (beef and pork), five kind of beans (black, red kidney, rosadas, romanas, and pinto), green bell peppers, carrots, onions, garlic, and hots (12 dried habaneros and some Thai chilis too) simmered for hours with enough tomato products (sauce, puree, paste) to fill the pot. Several hours later we had about 13 quarts of a very tasty chili.
Chili for dinner:
Last night we had chili pizza for dinner: sourdough crust topped with chili, covered with sharp cheddar (we use Cabot’s hunter sharp), sprinkled with diced onions and peppers and topped with a little more cheese for good measure. I make chili just so I can make this pizza. (We actually made two, so we have lots of leftovers.)
Chili for breakfast:
Beat 5 eggs and 5 Tbsp. of milk. Melt a generous dollop of butter in a 12-inch cast-iron skillet. Pour in the eggs. When they are almost cooked through, cover half with chili and shredded sharp cheddar. Fold over the other side of the egg. Cook until the cheese starts to look melty. Flip it all over (yeah, it might get a little messy) and cook a minute or two more. Serve with sourdough toast (from the bread you happened to make while making your sour dough crust). Makes enough for two grown ups and one toddler.
Chili for lunch:
Heat up leftover chili in a pan and serve over rice with cheese. Quick and satisfying on another cool, rainy day.
You could do all of these with a veggie chili and they’d be just as yummy. (Though I always forget you don’t eat eggs either, so the omelet is out. Which is too bad, because it really hit the spot for me this morning.)