More chili. This time I used almost all red kidney beans (about a pound), and just a handful of pinto (all I had). Half a 3lb chub of 70/30 hamburger, bought on a not-so-good sale but there havent' been any good enough ones lately on beef. 
Someone was going to toss out a bottle of "tapatillo" brand picante hot sauce at work a few weeks back, becuase they cracked the plastic lid. So I just rubberbanded a little bit of plastic bag over it to get it home, and saved it in the fridge for my next chili batch--today, as it happens (I forgot I had it for the last one). I marinated the beef in ~1/16 cup of it; it's pretty spicy stuff, though you don't feel it till a minute after you've tasted it, and then it just keeps getting hotter and hotter.
I also put a dollop in the beans as they cooked, as well as my usual cumin, paprika, garlic (powder this time as I am out of fresh cloves), black pepper, a few pizzahut pepper packets, and cayenne powder. Let this cook covered on med-low a few hours, till almost all the water is absorbed by beans.
Add a cup more water, and a half-bag of "fiesta" frozen veggie mix with a few kinds of peppers and white onion, and set down to just above Low, keeping covered. Set a frozen green bell pepper in there to thaw a few minutes, then chop that up too.
(I got a copule of big boxes of thsoe peppers a while back, and still have at elast half of them frozen, using them up slowly. A couple weeks ago I planted a handful of the cores from them with seeds under teh evap cooler where the water drips when on, and turned on the water just enouth to drip enough to keep the ground damp there; a handful of tiny sprouts have come up so far. I sitll have at least a handful more cores to plant again if these fail, as the previous ones did).
Fried a chopped whole onion in some of that 50lbs of shamrock margarine I got quite a while back (I think it might actually last me two years) till it is just browning the edges, then added that and the marinated beef to the beans.
After a little while I added around two cups of canned picante-style-chopped tomatoes. they don't have anything but tomato in there, just chopped like you see in picante sauce. That filled the pot to the brim.
It's still cooking on low now, maybe another hour or two before dinnertime.
Someone was going to toss out a bottle of "tapatillo" brand picante hot sauce at work a few weeks back, becuase they cracked the plastic lid. So I just rubberbanded a little bit of plastic bag over it to get it home, and saved it in the fridge for my next chili batch--today, as it happens (I forgot I had it for the last one). I marinated the beef in ~1/16 cup of it; it's pretty spicy stuff, though you don't feel it till a minute after you've tasted it, and then it just keeps getting hotter and hotter.
I also put a dollop in the beans as they cooked, as well as my usual cumin, paprika, garlic (powder this time as I am out of fresh cloves), black pepper, a few pizzahut pepper packets, and cayenne powder. Let this cook covered on med-low a few hours, till almost all the water is absorbed by beans.
Add a cup more water, and a half-bag of "fiesta" frozen veggie mix with a few kinds of peppers and white onion, and set down to just above Low, keeping covered. Set a frozen green bell pepper in there to thaw a few minutes, then chop that up too.
(I got a copule of big boxes of thsoe peppers a while back, and still have at elast half of them frozen, using them up slowly. A couple weeks ago I planted a handful of the cores from them with seeds under teh evap cooler where the water drips when on, and turned on the water just enouth to drip enough to keep the ground damp there; a handful of tiny sprouts have come up so far. I sitll have at least a handful more cores to plant again if these fail, as the previous ones did).
Fried a chopped whole onion in some of that 50lbs of shamrock margarine I got quite a while back (I think it might actually last me two years) till it is just browning the edges, then added that and the marinated beef to the beans.
After a little while I added around two cups of canned picante-style-chopped tomatoes. they don't have anything but tomato in there, just chopped like you see in picante sauce. That filled the pot to the brim.
It's still cooking on low now, maybe another hour or two before dinnertime.
