A Most Random Chili, But Awesome.

Came home tonight to discover absolutely nothing in the fridge. I’m not kidding you guys, I think I saw a tumble weed blow past the lonely onion. With resources running low and the energy level of a postal stamp, I needed to pull together something creative, quick and tasty.

Hello pantry. Canned beans, tomatoes and spices will always, ALWAYS be the answer to true happiness in this world.

Well, on a cold Friday night in February at least.

Quick and Random Chili, On the Fly:

* 1 can black beans, drained and rinsed

* 1 can dark red kidney beans, drained and rinsed

* 1 can salsa verde

* 1 can diced tomatoes

* 2 cups swiss chard, cut into thin ribbons

* 2 cups beef stock

* 1 onion, chopped

* 3 cloves garlic, minced

* 2 Tbs. extra virgin olive oil

* 1 Tbs. favorite taco seasoning

* 1 Tbs. smoked paprika

* 1 tsp. cayenne

* 1 tsp. garlic salt

* 1/2 tsp. ground cinnamon

* 1/2 cup cheddar cheese, shredded

* 1/2 cup fresh parsley, chopped

* coarse salt and freshly ground pepper

In a large, deep saucepan, heat the oil over medium-high. Add the onions and cook 4 minutes, stirring occasionally. Add the garlic and toss around for 30 seconds. Add the taco seasoning, paprika, cayenne, garlic salt, cinnamon and ground pepper and stir to combine. Let the spices bloom for a few seconds. Add the salsa verde and cook for 1 minute. Add the beans, tomatoes and beef stock. Toss in the swiss chard. Bring to a boil, reduce to a simmer and cook for however long you feel. 30 minutes? Good. One hour? Awesome. Come back and taste it and stir occasionally. OMG, I know.

Serve with parsley and cheese. Enter weekend with bliss.


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