Ah, finally Friday. Once again this week felt longer than usual. I spent yesterday thinking it was Friday, shopping with my mom. On Craigslist I found some chairs with rush seats that I thought would be perfect to replace the chairs at my kitchen table. Because I’m always a little nervous to go to any of these Craigslist places on my own, I called my mom to go with me. It turned out to be a cute little store selling items from estate sales. The chairs where exactly what I was looking for, but way to small for my table. While I was there I found the cutest little tray. Marked $10 the man sold it to me for $5, no bargaining involved. He said “how about $5″ and I said “sounds good.” I’m stilling looking for a wrought iron tea cart for my patio and I think once I find it this tray will be the perfect accessory.
We actually had some exceptionally cool May weather the last few weeks. To the point where it was necessary to wear sweaters and pants. We have seem some wacky Florida weather this year, but I’m not going to complain about extra cool weather in May. We all know the hot and humid summer is right around the corner.
It was nice to be able to eat chili out on the patio. And the best part about this recipe is how quick it cooks. After a busy day of work this is an easy recipe to place on the table. Who would think you can make delicious chili in less than 30 minutes.
- 1 tablespoon olive oil
- 1 medium white onion, chopped
- 3 cloves garlic, minced
- 1 – 12oz bottle of beer
- 3 cups black beans, cooked, about 3 cans drained and rinsed
- 2 cans diced tomatoes
- 2 chipotle peppers in adobo, chopped
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 4 small Russett potatoes
- cheese and Greek yogurt, for toppings
- Heat oil in a large stockpot over medium high heat. Add onion and garlic and saute 5 minutes until onions are translucent. Add beer, beans, tomatoes, chipotles, cumin, chili powder, oregano and salt. Bring to a boil then reduce heat to medium low. Simmer for 20-30 minutes.
- Preheat oven to 350 degrees.
- While chili is simmering bake potatoes. I like to start them in the microwave to speed up cooking time. Wash and poke holes with fork. Wrap each potato in a paper towel and microwave 5 minutes.
- Remove from paper towels and place on an aluminum foil lined pan. Bake for 15-20 minutes until soft.
- Allow the potatoes to cool for 5 minutes, cut open and spoon chili on top. Top with cheese and Greek yogurt and other favorite chili toppings.
Adapted from Gimme Some Oven