Why it still is beautiful outside in Minnesota... fall is here. With that comes the end to a growing season and the begining of a long winter hibernation. I was outside enjoying the brisk fall air, collecting the last of my veggies and herbs before the frost did them in. I could not help admire the warm glow off of the peppers.
Once I collected all my goodies, cleaned up a bit more in the yard, it was off to the kitchen, for what I felt was only appropriate but a hot bowl of chili.
I started off with following Mark Bittman's Chili con Carne page 429. I opted for the tomato version, only because when I think chili I think tomatoes. While I am a meat eater and enjoy the stuff, I am trying to minimize my consumption of it. Trying different recipes where meat would normally be a staple ingredient, I just cut it out. I don't substitute anything for it because in my opinion the processed alternatives just don't look appetizing. And you know what? Usually I never miss it.
Started off with soaking some pinto beans and then cooking them for about and hour.
I followed Bittman's recipe as it is in his book. However, the end product had good flavor it did not have enough going on for me. I chopped up another onion and a few celery stalks to add some bite and substance.
I like my chili to be a meal in a bowl.