Thursday evening we were going to have some friends over for dinner.
Well, Wednesday morning Kyle and I decided on slow cooker chili and cornbread for our menu. We kissed and went our separate ways for a busy day.
Wednesday evening we came home, made dinner, went to a campus ministry meeting that we're helping with, came home, played on the computer, putzzed around the house, and started getting ready for bed.
At 11:00pm we both realized that we were making slow cooker chili in the morning but didn't have anything to make chili with.
At 11:15pm we started looking for recipes.
At 11:30 we drove to the grocery store. Have you ever been to a 24-hour grocery store at night? It's amazing! It's like a well orchestrated dance with folks restocking shelves, moving palettes, and making sure the store gets all put back together.
Finally, at 12:00am, we begin making chili. And 12 o'clock chili is born
[generic picture of chili since I forgot to take a picture]
1 pound ground beef [we used half ground beef, half ground breakfast sausage]
3/4 cup diced onion
3/4 cup diced celery
3/4 cup diced green bell pepper
2 cloves garlic, minced
2 (10.75 ounce) cans tomato puree [we could find this so we used one can of diced tomatoes and two little cans of tomato paste
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans with liquid
1/2 tablespoon chili powder
1/2 teaspoon dried parsley
1 teaspoon salt
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon hot pepper sauce
1.Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.
2.Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce.
3.Cover, and cook 8 hours on low.
It was good...the perfect way to celebrate September.