Had some veggies about to go bad and a bunch of spices I was at the last little bit, so I made this 3 bean chili.
Can of dark red kidney beans, can of diced tomatoes, one diced Roma tomato, can of tomato paste, one small yellow onion diced, 6 jalapeños(pith removed from half), half pound of ground beef, handful of black beans, handful of pinto beans, five cloves of garlic finely minced, healthy amount of garlic powder, pinch of fennel seed ground up, 3 dried thai bird chilies ground up, last of my paprika, last of my cumin, last of my cayenne, salt & pepper to taste reserving some pepper for garnish if using sour cream (I just think it looks fancy).
Sour cream and green onions optional but recommended.
I love hitting the garlic quota from different angles. Also, chili everyday!
Btw, I’ve developed a nice little quick-snack for when I have an avocado that’s in danger of going off. I’ll chop some red onions and mash the avocado with a can of this:
Super-simple to make and produces a fresh guacamole variant. Top with maybe some ghost-pepper dressing or greek yogurt, and Bob’s your uncle.
Just made some avo toast yesterday that’s kinda like that but with fresh tomatoes, jalapenos, an old lime that was more soft flesh than juice, and queso fresco. It didn’t last long enough to get a picture of.
Leftovers?
Not a chance. I’m already half way through the pot.
Anytime is time for chili.
