Since I last wrote, Fetus has made his entrance into the world. Meet Max:
But enough about that. This is a food blog and placentas need not apply. (I’m honestly not sure I would be into that. Eating it, I mean.) So anyway, I love Top Chef. My husband doesn’t. What irritates him most appears to be the portions that appear in fine dining. “I’m hungry! Where’s the rest of the food? I wanna be fed!” While I have never fine dined like the kind of fine dining they often do on Top Chef, he has. He always felt hungry afterwards. So he has a modicum of contempt for the whole thing, for poor Padma Lakshmi (“She’s not a chef. Why the hell should they listen to her?”), for reality shows in general. (He’s forever getting on my case about reality shows.) “You make ze meal! And zen we eat eet! And zen ve jodge you!” Unfortunately, Top Chef is not something that we can enjoy together.
So he didn’t see the recent chili cook off episode with me. I first made chili about two years ago. I found a recipe for it in the New York Metro (a free newspaper that workers near subway station exits press on you every weekday morning). I’ve been unable to find that recipe again since, which is unfortunate because that chili was BADASS. It was pretty dark, so it probably called for more chili powder and cumin than I’ve gotten into the habit of using, but it was really good.
The thing about this Top Chef episode was that this season they are in Texas, and as locals were so eager to point out (bless their Texy souls), Texas chili does NOT have beans in it. That first recipe I used called for beans and meat, and I always put both in my chili. I like it that way. I think it’s hearty. In fact I don’t think I’ve ever had chili without beans; but then again, I’m a damn Yank.
I also used some chopped garlic (the little jarred type):
Yes, I'm too lazy to use fresh garlic. I find that when I buy it fresh I don't use it fast enough.
Observe: the Sodium Collection. What I seasoned the chili with, and, indeed, what I season almost everything with (except for the Murphy's Oil Soap in the background that I just realized is there....). I'm like Giada; "a little bit of salt and a little bit of pepper" goes into practically everything. Sea salt is healthy right?....
And now THE HUNK OF GROUND BEEF! What meat eater doesn't like a hunk of ground beef? I would have liked to use ground pork, which I've used as a burger before and I found it surprisingly lean and yummier than I expected, but I only had le boeuf. I usually smoosh it up with my fingers and season it a bit before browning, but I was lazy that day. And also hungry.
I do not, sadly have a picture of the finished product, because it, well, got eated pretty quick and I forgot to take a picture of it before it got devoured. You know, I didn't hate it, buuuut I didn't love it either. It was a little too vegetable-y. I think I'll skip the celery next time.
Next time I'll write about that most fearsome of creatures: the Lobster.