What the F are you cooking?

On Sunday it was drizzly and cool and so lovely and autumny. So of course, I decided to make Chili. I adapted it from the Beef Chili recipe from the October 2012 Martha Stewart Magazine. I'll share my recipe too though.

I put everything in the crock pot and when we got home from church our entire apartment was filled with this saliva-inducing tangy chili smell. Since it was such a nice day we also opened the porch door to let in the cool. Apparently my aromatic chili wafted outdoors because a few minutes later I hear this very loud (and very young) voice yell, "What the F*** are you cooking because it smells F***ing delicious."

Husband started to laugh and said, "You're cooking is so good it is making children swear." Some I'm grown-up enough to swear at adults preteen girls were riding around and felt they had to add their two cents. Whatever. They were right. It smelled Fing delicious, because it was.


Effing Good Chili Recipe (as it obviously has to be called now, forever)

1 pound Top Sirloin (or the best beef cut you can find)
1 medium yellow onion
4 cups water
1 can chipotle peppers in adobo sauce
1 can green chilis in their liquid
1 can whole tomatoes
7-8 garlic cloves
1/2 tsp dried oregano
1/2 tsp ground cumin
1 tsp white vinegar
olive oil
salt and pepper
2 cans beans drained (I used black and kidney)

Blend up the can of tomatoes and the two cans of peppers. This made a really spicy chili so you can calm it down by removing the chipotle peppers and just using the adobo sauce. Put in crock pot.

Cut beef into very small chunks. Saute in pan over medium heat in olive oil until well browned. Add to crock pot.

Dice onion and add to crock pot.

Smash garlic cloves and mix into a paste in a mortar and pestle (or food processor) with vinegar, salt, pepper, cumin, oregano. Saute for 2 minutes in beef pan. Add to crock pot.

Add water and beans to crock pot. Cook on low for 4 hours. At this point it is fairly watery. To thicken it up if you would like, transfer it to a pan on the stove. Take out about a 1/4 cup of the liquid and whisk in a tbs of corn starch, return to pan and bubble away happily until it reaches the desired consistency.

We served it with corn bread the first night and crackers the second night. It was awesome either way.


Enjoy some effing good chili!