How I Made Chili Last Tuesday, Part 2

Ok, I better get crack-a-lackin' and finish this post on chili. Writing this is taking way longer than actually making the chili.

While my meat was searing, I chopped up a medium onion and took the skins off of three cloves of garlic. Thank you Food Network for helping me with my technique!

Ooh, and I got to use my garlic press, a lovely Christmas present from my friend Nichole and really the only way to get a decent minced garlic, at least for me. I hate trying to mince garlic with a knife!

The onions and garlic went into the hot pot and picked up all the lovely seasonings and flavor from the bottom of the pot, yum! I didn't spend too much time sauteing the aromatics, I got them a little softer and released some of the smell, but I was mostly interested in heating them slightly and combing them with all the flavor on the bottom of the pot.

Aren't sauteed onions pretty? Or is it just me? I hope it's not just me.

Then it was time to add all the cans of tomatoes and beans. Normally I use stewed tomatoes only. I LOVE stewed tomatoes. They good warmed up over pasta or chicken for a simple and quick meal, and they're equally great in chili. The tomatoes have a great texture and really great tomato flavor. I decided to throw this can of fire roasted diced tomatoes in this pot of chili to try to get my husband to maybe eat a bowl. No such luck so far. The fire roasted tomatoes were a delicious addition though, so I might use them again.

The diced tomatoes came in a great pop top can, too. I love it, even though I had to bust out the can opener for the other four cans. Yea, I don't have a fancy electric can opener, it's manual all the way here.

After all the tomatoes and beans were in the pot, the meat went back in and it's time for the long simmer. Well, I did give into my the strong impulse of my youth and I used a small amount of water to rinse out each of the cans of tomatoes and beans and poured that water into the chili. It would be a shame to let any stray tomato piece or bean go to waste, you know. And the water will cook off during the simmering process. Yep, I am a frugal beast at heart.

After an hour with the chili simmering on medium heat, I knew that I would be giving in to that great smell and eating a bowl of chili before long. I had been intending to make the chili and letting it sit for a day before eating it, but I should know better. I can never resist the smell of chili in the air. Oh, by the way, this entire huge pot of chili cost less than $10 to make. Tons of good for very little dough. Awesome.