Monday, August 13, 2012

Dirty Thirty I Is

When I was a little girl I used to tell my mother (in a very defiant and dramatic voice) that I wanted to die when I was thirty.  Turning thirty meant I would be old and I never wanted to get old.  I'm sure you can imagine my mothers response which included exasperated sighs and telling me I was ridiculous.

Well mom, you were right.  Today I am thirty and I do not think I am old.  I actually think quite the opposite.  And I am still ridiculous so you were right about that too

Today is quite melancholy for me and I am not exactly sure why.  Its not a sad feeling, but an anxious one.  I feel like the winds have shifted and a huge change is on the horizon.  I think the fact it is dark, raining and 60 degrees might also have something to do with it.

Bec--Can you believe this was six years ago?  Where has all the time gone? It sure doesn't feel like this was six years ago, but look at us!  We're a couple of babies!

Last night I had a hankering for chilli and made up a huge pot, (which is going wonderful with my sulking around the house today!) I had made up this recipe years ago, before I began my adventures in vegetarian land.  I don't normally put my staple recipes up here but this one is to good not to share.  Lets call it my 30 year old birthday present to the world.

*this recipe has had its ingredients modified many many times throughout the years.  The only part I stick with consistently are the first four ingredients and the beer. 

Crystal's Chilli Con Carne

  • 2 TBS Chili Powder
  • 1TBS Ground Cumin
  • 1 TSP Dried Oregano
  • 1 TSP Spanish Paprika
  • 2 lbs Lean Ground Beef (I use pork)
  • 1 TSP vegetable oil
  • 2 M onions (diced)
  • 8 Cloves of Garlic (minced)
  • 1 TSP Salt
  • 1/4 TSP Pepper
  • 1/8 TSP Ground Cinnamon
  • 1 28oz can Diced Tomatos
  • 1 12oz Bottle of Beer
  • 1 14 oz can black beans
  • 1 14 oz can pinto beans
  • 1 14 oz can kidney beans
  • 1 14 oz can chili beans

  1. In a small skillet combine the first four ingredients.  Cook over M heat , stirring till fragrant and lightly toasted.  (This will take 1-2 minutes.)  Immediately transfer to a small bowl.
  2.  Cook meat till well done and transfer into a colander.
  3. Cook the onions in the vegetable oil until soft.  (3-5 minutes)  Add garlic and cook for 1-1 1/2 minutes longer.  
  4. Now add everything except the beans.  Bring it to a boil.  Cover and simmer for 30 minutes.
  5. Add the beans.  Let simmer (uncovered) for thirty more minutes.  Stir frequently, until thickened.
  6. Eat this deliciousness over a bowl of rice! 

This recipe is very mild. (Perfect for kids!)  I always add some peppers from the garden to kick it up a notch.  If you like real spicy chilli you can always add 1/2 tsp of cayenne to the first step. 

 Happy Monday, Folks!


  1. Crystal thank you for sharing your 30th birthday with us, it is an enjoyable post to read. i will be trying your chili, and i will be kickin it up a notch. I love that picture of you and Becca! Erin Boucher

  2. Thanks Erin! I believe I've fed this to you before, only vegetarian style! If you're anything like Bec you should definitely kick it up a notch!! Hope you and Chris and that adorable little man are doing well!!

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  4. You're awesome Crystal. I love your blog . now I want some chili. sk8