Chili is not my jam.

I like it. I appreciate it.
But I don’t often make it.

I knew that was going to have to change. I’ve been spending all summer talking with my neighbor about how I was going to make chili all winter long in order to use up the ridiculous abundance of peppers that came from the garden.

I participated in the Hey Let’s Grow blogger program sponsored by Monsanto Company.

All the peppers that grew in the Plethora Pointe Plant Plot were from seeds provided by the program.

It’s not that I’ve never made it before…just that I don’t make it often (read: hardly ever) – and, in the past, I wouldn’t have chosen to make it over soup…or stew, or pot roast…

With the colder temps rolling in and with another plentiful pepper harvest from the garden (that admittedly should have already been transitioned to Fall/Winter, but hasn’t been because – ah – peppers and tomatoes are still coming in), I decided to pull together my first official batch of chili…

And when I say “pull together,” I mean I rummaged through my cupboards to see what I could make happen.

I mean, if nothing else, I had peppers, right?!


Eh…10, 15 minutes? There’s chopping. And opening cans.

COOK TIME: 30min for an initial cook down; and then you can let it sit and simmer for as long as you can wait before you chow down (I probably had it on Low for about an hour).


1 pound lean ground beef
1 large onion (finely chopped)
(however many makes you happy)
1 tbsp minced garlic (from a jar)
1 can chopped, stewed tomatoes
(fire roasted is what I had in the cupboard)
1 can red, kidney beans (not drained)
32 ounces of water

McCormick Grill Mates Seasoning

Deep Saute Pan (didn’t even pull out the big ole pot)

A stove top


I cooked up the ground beef in my saute pan until it was done. Just a bit of color. And dashed a bit of Adobo to mix in. Scooped it into a bowl and moved on to cook the veggies.

Onions, garlic and peppers were cooked on medium heat to get a little color, and then low so they would get tender. And then, they too were vamoosed into the bowl with the meat.

I brought about 32 ounces of water to a boil assuming that I was going to add some beef bullion to the mix. You know, to help provide a rich, beefy flavor to my chili. Yep…that was a NO-GO. My hand strength and pain levels (more information regarding my current status with RA to come in a future blog post) were not letting me open my bullion jars. I even tried opening a NEW JAR with my special, cool opening-jars-tool. NOPE. DENIED.

So…Plan B – I used about a teaspoon of the McCormick Grill Mates Hamburger Seasoning, and hoped for the best. I added my (fire roasted) stewed tomatoes and red, kidney beans (un-drained) to the boiling mix. Stirred it about – saying all sorts of positive things in order to make up for the fact that I wasn’t able to add the beef bullion – and then added the meat and vegg.

Brought it all to a boil — an aggressive, we’re-all-making-friends kind of boil — for about 5 minutes (maybe only 3), and then turned the heat down so that everything would just simmer for a while.

And after a while (it was probably about an hour…I was making banana bread and lost track of time), I served up a bowl with freshly sliced golden tomatoes (also from the garden thanks to Monsanto seeds) and a dollop of Greek yogurt (because there wasn’t any sour cream in the house).

You make due with what you have.

And for me, on this night, it was magic.

Images to PIN:

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