1/2 large onion, chopped finely
3 cloves garlic, chopped finely
1lb ground beef
2 pkts chili seasoning
2 cans diced tomatoes
1 can tomato paste
2 c cooked brown rice
dash cinnamon* (*i think i'll omit this next time; i'm just not made for Cincinnati-style chili, i guess)
1 Tbs balsamic vinegar
4 Tbs brown sugar
add water to achieve desired consistency
i split that batch into two--in one container, i added 2 c pinto beans. the other i put straight into the freezer, and will add beans (either black or pinto), if necessary, when we eat it. that batch we ate was pretty good--even dawud ate it without complaining. but we had tons left, even with the others in the freezer!
the beef is from a local organic farm that pastures its cattle; plus, by splitting the batch into two, we reduced the amount of meat we consume at a sitting without sacrificing protein since i added beans and (organic) brown rice. and if you wanna talk "green"-ness, making multiple batches at once--not just the chili, but i also bulk cook my rice and beans--uses the same amount of energy as cooking one batch, plus only a little more to re-heat your frozen portion.
so tonight, after a week's worth of errands saved up for one (warm-ish?) day, when we were at a loss for supper, i had an epiphany: CHILI CHEESE FRIES!!!! we're talking divine intervention here. so i cut up some potatoes, fried 'em up, poured the heated up leftover chili on them, topped with cheese, and voila! supper. not just plain supper--novel supper, tasty supper, perfect supper to accompany some football playoffs.
okay, so i didn't think to take a pic until mine was almost gone. so this is what you get. it may not *look* good, but let's face it, chili cheese fries aren't really visual art. but you can tell by the nearly-cleaned plate that it sure as hell tasted good, right?!
also, one of my saved-up-because-of-the-never-freaking-ending-snowstorms-and-dangerous-cold from this week was to pick up my january case of wine from cellar rat wine merchants (happy birthday to ME!). and since i won't need ALLLLLL TWELVE bottles for my host month for wine club, i took an inventory and decided the Quinta do Casal BrancoTinto should be my wine of the week. uncorked, poured, allowed to breathe a bit, and omg, i am a new fan of portuguese wines. this stuff is so good--true to its notes (click above on "january case"), and soooo soft with just enough bite and complexity to keep you coming back for more.
not the recommended accompaniment to chili cheese fries, but whatevs.