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The ‘When Life Gets Too Real’ Chili Recipe
This is a nice chili that will feed you through the week and costs under 20 bucks. I wouldn’t recommend it but speaking from experience I can tell you that you can definitely survive eating it for every single meal. For months on end. Ingredients:
1/2 kg of ground beef (less/more is fine) 1 can of red kidney beans 1 can of corn niblets 1 can of diced tomatoes 1 can of lentils 1 can of tomato sauce 1 large sweet onion (but really the more the merrier) 10 white mushrooms 2 jalapenos (less if you a wimp, more if you are strong like bull) 4 cloves of garlic 4 tablespoons of chili powder 3 heaping tablespoons of sugar (I like mine sweet and spicy)
Directions:
Okay. We gon do this. 1. First heat up a large pan (medium heat) and get some butter in there. 2. You’re going to want to dice up your onion and throw it in the pan. I like my onions nice and caramelized so I leave them on medium for about 25 minutes or however long they take to brown. 3. While the onions are doing their thing, chop up your mushrooms and put them in the pan with the onions in the last 5-10 minutes of the onions cooking time as they don’t take too long to brown. 4. Transfer that stuff to a big pot. This will be the pot you cook the chili in. 5. Mince 3 cloves of garlic and get them sizzlin in the pan. 6. Add your ground beef. 7. While the ground beef is cooking I feel this is a good time to open up all those pesky cans and transfer their contents into your big chili pot. Important note: I recommend rinsing the lentils, and draining the kidney beans and corn. 8. Once you have all your canned goods in the pot and your ground beef is good (don’t overdo it, no one likes tough beef) add the ground beef to the pot. Most people would strain the fat at this point but that’s your flavour you’re throwing away there. 9. Mince your jalapenos into oblivion for even heat distribution and add them to the pot. 10. Bring your chili to a boil and add your sugar, chili powder and one last minced clove of garlic. I usually let it boil for a few minutes, stirring occasionally. 11. Turn your heat to low and let that baby cook for as long as you like. I generally cook for an hour and a half to two hours. Make sure you stir occasionally. A wise man told me to let my chili rest in the pot unrefrigerated overnight after cooking. Still not sure what that does but it seems to help so I recommend it once you turn the stove off. 12. There you have it. Try it with eggs and toast for breakfast! Get paid!
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Index 1.Jared Betts. jaredbetts.com. info@jaredbetts.com 2.Marie Socha. mariejsocha@gmail.com. passionatelycurious.tumblr.com 3.Hugh Mater. hughmater.blogspot.com flickr.com/photos/hughmater 4.Luke Norrad. lukenorrad.blogspot.com.luke.norrad@gmail.com 5.Logan Mulhern. 6.Cabe 51. flickr.com/photos/zorkball 7-8.Luke Norrad. 9.Luke Norrad. 10.Danny Rustik. thelostcityof.com rustik@thelostcityof.com 11.Matt Feyld. matthewfeyldphoto.blogspot.com matthewfeyld.blogspot.com 12.Ben Swinden. benswinden.com. bswinden@eastlink.ca 13-14.Lucas Ridgeway freshfoodstudios@gmail.com 15.Cabe 51. 16.Marie Socha. 17-18.Matthew Feyld. 19.Colin Canary. ccanary@student.nscad.ca 20.Luke Norrad. 21.Gabriel Parniak. g_diddy_mcparniak@hotmail.com 22.Richard Leduc. 23.Jeff Pak. j-e-f-f-p-a-k.com. jeffpakforever@gmail.com Next issues’ theme is ‘Foreign Lands’. We are now accepting submissions for the next cover design. Send all submissions to tincanmansion@gmail.com Cover concept by Dannny Rustik.
TINCAN MANSION is brought to you by Danica Olders and Luke Norrad.