All Things Chill

While the day at the Fremont Solstice Festival was nice an warm, the afternoon was quickly covered by clouds. The temperature must’ve dropped around 15 degrees – light hoodie weather. S’all good, I picked up chili ingredients! Thanks to Gary and Jason for the verbal support. Hee hee.

First I diced a large onion and a chopped red onion and put that in a preheated soup pot with a bit of oil. 10 minutes later I added minced jalepeno, garlic, 3 tbsp. cumin, 3 tbsp. chili powder and 1 tbsp. oregano. After 2 minutes, I added 1 32oz. can of diced tomatoes, 1 tbsp of tomato paste, 1 cup of chicken stock and a can of kidney beans. I brought everything to a boil and brought it back down to simmer for 1 hour for the flavors to mix, giving it a stir every ten minutes or so. It looked a bit soupy, so I added a 1/4 cup of cornmeal to thicken it a lil’. Before I served it, I added some already cooked chicken (leftovers poached earlier yesterday) and Kosher salt. Easy peasy!

I topped my bowl with some guacamole and torn cilantro with a few corn tortillas with melted cheese inside. Nothing warms the heart like a hearty soup! YAY.

YAY CHILI.

~Spec

This entry was posted on Sunday, June 22nd, 2008 at 11:53 pm and is filed under Cheap [and GOOD] Eats, Cooking Culture, Cuisine, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.