Chili Tonight
Plan A was to stop at the butcher and buy some ground beef and throw burgers on the grill. This is a real treat, since we are not eating beef very often anymore but everyone loves it.
This morning I realized that the butcher is closed on Monday, so I had to go to Plan B for supper.
Actually, I had no Plan B (does anyone? ever?), so I had to make one up.
Looking at my “suppers for the week” list, I quickly decided upon chili and then decided to use my leftover roasted pork tenderloin from 2 days ago to make it a pork chili instead of turkey chili.
In spite of all of the planning I do, or maybe because of it, I love improvising. 
Here’s what I’ve got in the crockpot now, and let me tell you — It smells darn good.
6 Cans:
1 can pinto beans
1 can kidney beans
1 can chicken broth
1 can tomato paste
1 can mild green enchilada sauce
1 can diced tomatoes with chilis (a.k.a. Ro-tel tomatoes)3 fresh veggies:
1 large vidalia onion, diced
2 small zucchini, chopped finely in my chopper
2 cloves garlic, also chopped finely
plus some olive oil to saute them inAlso:
chopped leftover pork — this was already seasoned with a sweet and spicy rub
1 teaspoon chili powder
salt and pepper
Once I decided on using the pork, I went to the pantry to grab tomatoes and beans it was easy to choose the green chili enchilada sauce. (Which I’d bought for another purpose and never used — I thought it would go really well with the pork and give the chili a new and interesting flavor.)
Chili is simple to put together and I usually work on it while we are chowing on lunch, then clean everything up at once. It’s better when it has all day to cook, anyway.
First, I diced the onion, and threw that in the skillet with a couple Tablespoons of olive oil. While it sizzled, I peeled the zucchini, smashed the garlic, and gave them a zing in the chopper. Added it to the onion.
Next, opening the cans — beans, more beans, tomatoes, broth, enchilada sauce, then tomato paste. By the time all that was in, the onions and zucchini were done and I tossed them into the crockpot as well.
Finally, the spices. I took it easy on the chili powder, because I really want to taste the enchilada sauce. So I shook some salt and pepper in and then added just a teaspoon of chili powder. (Usually this would be about 2 Tablespoons)
This chili smells absolutely luscious and I’m looking forward to having an old favorite with a new twist. Of course, I will absolutely be making cornbread with this - not sure what my family would do to me if I didn’t!
Add comment August 10th, 2009