30 & married literary geek. Icelandic / Norwegian.
Marketing Editor for a software company, avid reader, hardcore gamer, martial arts enthusiast and a mean cook.
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We’re having a baby.
Sometime in April, if all goes well… it is not the strange and surreal feeling I expected it to be, in large part thanks to the visceral nature of pregnancy. Continue reading
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Becky’s Amazing Chili
This is a big family favourite, the recipe coming from our dear friend Becky. It makes a gorgeous pot of chili, available both as a vegetarian option or with meat. Perfect as a warming meal for the cold winter days.
Ingredients:
- 2 tbsp olive oil
- 1 onion
- 2 bell peppers (I use red)
- 3 cloves garlic
- 3 chopped fresh chilis
- 1 tbsp oregano
- 2 tsp cumin
- 1 tbsp chili powder
- 4 cans of beans (any combination – black beans, kidney and pinto are our favourites. If using meat, 2-3 cans will suffice.)
- (500 grams of beef, if using.)
- 1 1/2 tsp salt
- 2 cans chopped tomatoes
Preparation:
Chop the veggies and garlic.
Heat oil in a large pot over medium heat.
Add the onions, peppers and garlic.
Soften for 10 minutes, but do not brown.
Add the onions, peppers and garlic.
Soften for 10 minutes, but do not brown.
Add all the spices.
Add tomatoes and 4 cups of water.
Simmer for 45 minutes.
Simmer for 45 minutes.
If adding meat, brown it just before the 45 minutes are up.
Add the beans (and browned meat).
Add the beans (and browned meat).
Simmer for 30 more minutes.
Garnish with cheddar cheese, chopped fresh cilantro (coriander), chopped green onions and/or sour cream.
Goes really well with freshly baked cornbread!