Chili

I was feeling inspired last night, so I cooked two batches of chili: one for my mother-in-law and one for us. Here are the ingredients for the one we ate. Some of the ingredients are very local, but substitutions are always possible.

Brown:

3 lbs ground chuck
1 onion

Add:

2 large cloves garlic mashed with sea salt
1 yellow pepper, chopped
2 fire-roasted red peppers, chopped
2 serranos, seeded and minced
Medium chili powder from Penzey's
ground chipotle peppers
Adobo seasoning
Chicago steak seasoning (Penzey's again)
dried epazote

Stir a bit and add:

1 large can Rotel (tomatoes and green chilis)
1 large can hominy, drained
a Tupperware container of red beans with liquid, cooked Salvadoran style by daughter Emily

Cook until it looks like a whole rather than the sum of the parts.

Serve with grated cheese and steamed zucchini.