Today was so gorgeous I knew I wouldn’t want to spend much time in the kitchen. Because I picked this super easy meal (a Bittman inspired chili-type dish), I had time to play ball with Colby, hang multiple loads of laundry on the line, and clean the yard (we look a little less like a junkyard now).
Here’s the recipe:
Place a few glugs of o.o. in a large pan. Add 1 lb 90% lean ground beef (at 90% lean you don’t need to drain the grease- I’m a lazzzy cook). Cook on med high. Drain two 15 oz cans of chickpeas, reserving one cup of liquid. Add chickpeas and stir. Once the chickpeas start popping (10 or so minutes), add 1 tsp good chili powder and 2 tsp cumin. note: this is always too spicy for me but I forget to fix it the next time around. I guess what I’m saying is: season to taste. Add a few cloves minced garlic. Stir around and add the reserved liquid. Scrape off all the yummy bits from the bottom of the pan. Once the liquid is no longer too liquid-y, take off heat. Add salt and pepper to taste.
I serve this with roasted garlic bread slices which I toast and butter. Today I put a handful of baby kale in the bottom of each of our bowls and spooned the chili (not sure what the hell else you’d call this. “Looks like dog food but tastes real good”?) on top of it. The heat steamed the kale just enough. Even Colby liked it.
20 minutes start to finish.