Chili

As a wonderful end to our weekend, Mr. E and I enjoyed home-made chili.

We had been talking for some time about the nostalgia of a crock-pot meal- the anticipation building as the smell tiptoes through the house, until you simply can't help but stir the slowly simmering pot. The warmth that emanates from a slow-cooker, calm and reassuring without the jarring beeps of the oven or the droning hum of the microwave. There's just something winter-like and snuggly about a bowl of slow cooked food.

And what's chili without cornbread? I followed the back of the Quaker container of cornmeal, although there's something about my mother's bread that is moist and cake-like. In our home we always ate it for breakfast, melted butter and oozing honey. Mine was a bit drier, but still golden and delicious.

Mom's Chili

 for a 4-5qt crock-pot
1 lb meat: hamburger or hamburger/sausage mix
1 large can of tomatoes (stewed, diced, chopped, however you like 'em)
add as many beans as you feel comfortable
 black
 pinto
 red
 kidney  (all staples in our home)
1 onion, diced (omitted for Mr. E's tender stomach)
1 bell pepper, chopped small
2 Tbsp chili powder
1/2 tsp cumin
LOTS of salt- for the beans

Cook on low for 6-8 hours- you'll smell it when it's done
If the chili looks too dry (you like it soup-y), add more tomatoes.

Ours came out drier than I would have wanted- but I didn't know the difference until I started spooning- with hardly any liquid! More like sloppy joe's, but we added cheese and chips and avocado. 

I must have done something right because Mr. E told me (at least!) 5 times how much he loved me during dinner. Time well spent!