Chili

I have been a very bad blogger.

I apologize. Profusely. I don’t know why I do this… the second something starts to happen in my life, I drop everything, blog included.

You see, I recently came back to France and started my new job. I work at a television station, which somehow is the job I never knew I always wanted. I’m bored easily, but I love being good at things, and this job lets me always do new things, but at the same time get good at one thing: video editing. The news is always changing, so my job is always new and exciting, and yet I’m constantly editing video, getting better and better at using Final Cut (and becoming more and more of a geek in the process).

The problem with the news is that I get off work around seven or eight, so I have the energy to come home, make dinner, take pictures, and that’s about it. No more energy for blogging, reading blogs, or even creeping around Facebook, which used to be one of my favorite activities.

But now that I’ve finally gotten into the pattern of my evenings, I can share this incredible chili recipe with you. I found the recipe on Well Fed, a blog I have come to depend on for one-pot meals.

Because I do my shopping in the evenings before I come home, I make one stop, and so I wasn’t able to hit the butcher for brisket meat. Instead, I used stew meat, which didn’t fall apart like it was supposed to, so the next day, I took the cold meat out of the chili pot and cut it up before tossing it back into the pot.

I had been using the same chili recipe for years, but this one is truly incredible. I found myself using a bit more liquid than called for in the form of tomato purée and extra beer as this one cooked, but I’ve always found that chili-making is an approximate recipe.

The great thing about this recipe is that it’s even better the next day, which means that we can enjoy it on nights when I come home especially late and avoid dinners made up of boxed macaroni and cheese.