Ryan has been doing more cooking lately. In the summer he grills for us several nights a week, but in the kitchen itself, he only has a few signature dishes he makes. This new kick started when I was sick and would sit wrapped in a blanket at the dining table and direct him in making dinner. (Our favorite that week was the coconut/rice/chicken/tumeric dish he made. Since he’s following my “about a dash and a half” sort of measurements, we’re always happy when it turns out. We’re continuing the habit and Ryan says he’ll make an excellent cook. I believe him.
This last week he made chili with some direction from me. I have to sit at the other end of the room. I’m a horrible teacher and just try to do it myself if I’m any closer. I made the cornbread and then kept my distance and perused my new Saveur magazine. (This month’s issue was the top 100 food experiences from around the world, can we go on a round-the-world foodie vacation now, please??)
Since he is such a very handy guy, his knife skills are excellent.
Here’s what we put in, in whatever amounts you prefer, and I’ve estimated what we used.
Brown:2/3 lbs Ground beef 1/2 lbs mild Italian sausage
add and cook until limp:1/2 chopped onion chopped red pepper
Then:can of diced tomatoes smaller can of tomato sauce or paste 1 cup of soaked/cooked/canned beans salt and pepper 1 tsp chipotle chili powder (or to taste) 1.2 tsp cumin dash of coriander 1 TBLS of cocoa powder (I also often add a cup of pureed squash/pumpkin from my freezer for an additional nutritional kick)
simmer for at least another 20 minutes, add water if needed.