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Chili with Goat Cheese for Bachelor Insomniacs

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Chili with Goat Cheese for Bachelor Insomniacs

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I haven't been sleeping so I do what every red-blooded insomnia ridden man does - I make chili.


  • 1 large Spanish Onion
  • 2 cans red kidney beans (15 oz each), drained and rinsed under running water
  • 2 cans crushed tomatoes (28 oz each)
  • 1 can whole tomatoes (28 oz)
  • 3 Tbs olive oil
  • 3.5 pounds turkey sausage
  • Goat cheese if ya got it
  • 2 Tbs vinegar
  • 1 dash Cinnamon
  • 2 Tsp Black pepper,freshly ground
  • 2 Tsp Paprika
  • 1 dash Nutmeg
  • 1 Tbs Cumin
  • 3 Tbs Chili powder
  • 8-10 cloves of garlic
  • Hot pepper flakes to taste
  • The hope that one can sleep knowing he's made some fine chili
Dice and sweat the onions and garlic in the olive oil over low heat (approx 10 mins until translucent and slightly browned). While this is happening, remove casing from sausages.

Remove onions, garlic and oil from heat and place into large pot.
Brown the sausage meat in the still hot pan; the remaining oil in the pan should be enough. Turn up heat to medium high. Do not cover.

Depending on your tolerance for fat, you can drain the juices periodically as the sausage cooks.
Open the cans of tomatoes and beans and put them into pot with the onions, garlic and oil and turn on heat to high. Remember to hand crush the whole tomatoes. You should de-seed them because the seeds tend to be bitter; I just leave them in because I'm too tired.

After sausage has sufficiently browned, place into pot.

Mix in seasonings with hot pepper flakes to taste.
You will note that there is NO SALT added - the sausages and tomatoes will provide enough salt. If you need more salt, add it ad hoc and consider checking your blood pressure.

Wait. Chili takes time. I read old emails from ex-girlfriends but to each their own.

One hour later, you have chili.
Two hours later, you have better chili.

Remember to turn off fire; it will continue to cook a bit without heat. I leave it out to cook more but that's just me. When you wake up the next morning it'll be even better.

Good with sour cream or thickened yogurt; excellent with goat cheese.

Enjoy it as the sun rises.

  • The idea of topping chili with goat cheese is inspired! I love both of these things but had somehow not actually mixed them. Hmmm, leftover chili in the fridge for dinner perhaps?
    • It's so good! You should totally try it. It melts into this nice tangy sauce.

      Let me know how it goes.
  • Yum!

    It's been a while since you've done a step-by-step recipe! Bring back Bachelor Cooking!
    • If I had the time again, I totally would. I miss not having anything to do.

      Working is terrible. Plus, who's bright idea was it to have us work M-F. I think M-Th is more reasonable.
  • Awesome-looking chili; I haven't made any in far too long. Also, as a huuuge fan of slow-cooked things, "One hour later, you have chili. Two hours later, it's better chili." made me smile.
    • How can you not make chili. Meat? Good. Beans? Good. Tomatoes? Good.

      It's all good.
    • I've edited somewhat for parallelisms sake.

      Yes, nerd, me, thank you.
  • ah, the joys of chili.
    thanks for the recipe.
  • Cooking chili at weird hours while reading correspondences with ex-gf's? Kindred spirits we are, you and I.
  • i appreciate your use of cinnamon. more people should use more cinnamon in more things.
    • Thank you - I use it instead of sugar for that slightly sweet undertone.

      Did that sound pretentious? I was being serious.
  • apparently i already commented on this post, but it's been nearly a year, so i think it's okay to comment again (or maybe, it's even less okay now). i've never had sausage in chili (that i know of). i'm used to plain ol' ground meat. does the chili make it taste at all...breakfasty? not that i mind breakfast foods, i'm just trying to imagine...
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