I managed to squeeze in frying up an egg before I left home today, and I popped it in a tupperware with this half avocado. Why does an avocado make everything delicious?!? And again, these pears are really good, too.
Lunchtime brought the chili that cooked in the slow cooker overnight. Recipe is below.
Slow Cooker Chili Con Carne:
- 2 tablespoons cumin seeds
- 3 pounds boneless beef chuck, buffalo or venison, cut into 1/4-inch cubes
- 1 pound white onions, chopped
- 3 tbls. ancho chili powder
- 2 teaspoons paprika
- 1 teaspoon ground black pepper
- ½ teaspoon dried thyme leaves
- ½ teaspoon salt
- 4 large garlic cloves, minced
- 1 ¾ cups beef broth
- 1 28-ounce can chopped tomatoes
- 2 ancho chiles, stems removed
- In a Dutch oven over medium heat, stir the cumin seeds until fragrant, about 1 minute. Set aside.
- Increase the heat to high. Working in small batches, add the beef cubes to the pot and cook, stirring, until well browned on all sides. Transfer the beef to a bowl.
- Reduce the heat to medium, add the onions and sauté until lightly browned.
- Transfer everything to your slow cooker and add the cumin seeds, chili powder, paprika, oregano, black pepper, thyme, salt, garlic, broth, tomatoes, 1 cup water, anchos and the browned beef. Cook on low for 6 – 8 hours.
- Stir well, and serve.
If the bacon that’s been curing in my fridge was ready, I would have included frying up some bacon before the beef, and crumbling that into the whole ordeal as well…which only makes me cry to think about so let’s move on.
For dinner I sautéed some black bass in clarified butter and fresh thyme. Also made up some garlic chips (lightly fried in butter as well). I then removed them from the pan and in the same pan sautéed some collard greens in the garlic-y butter. Meanwhile I roasted an eggplant at 425. Bing bang boom.