The late-great Julia Child once said,
The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.
Julia and I have a lot in common, and by a lot I mean, an immense love for bread, butter and cream and a firm belief that “the only time to eat diet food is while you’re waiting for the steak to cook.” So in cooking (and in life), I’m channeling my inner-Child and saying “what-the-hell”
Sundays are for cycling and simmering (and grocery shopping, floor sweeping, room cleaning, Kardashians and football). At least this Sunday is anyway. So after braving the snow (yes, snow) this morning, I’m making chili with a what-the-hell attitude. Choosing ground beef instead of (the healthier option) ground turkey? What the hell, ground beef it is. Splurging on a $6 jar of cumin that I will undoubtedly use twice? What the hell? Left over frozen corn, a few black beans from the fridge? What the hell, I’m throwing it all in. Unafraid of failure, I made it all work.
There’s absolutely nothing unique about the recipe, it’s your classic bowl of chili. But in case case you’re dying to know: here’s what I used.
- 2lbs Ground Beef
- 1 Yellow Onion
- 2 Green Peppers
- 1 Can of Black Beans
- 1 Can of Kidney Beans
- 1 Large Can of whole plum tomatoes, blended
- 1 Jalapeno Pepper
- Frozen Corn
- Cumin, Chili Powder, Oregano, Salt, Pepper, Red Pepper Flakes and Paprika
Throw it all in, mix it all up, grab a beer and watch the Patriots.