Chili Deferred

I made chili tonight. I will edit this post and add the recipe, because I didn't write it as I cooked it and my husband's insistence that I make something else (that was basically cook meat and add to contents of the bag) made me space and lose it.

Here's pictures of the final result, I have step by step ones that aren't worth shit without the steps.

Loaded Hash Browns

I tried these. They were great. Drew refused to try them because we didn't have ketchup. (I'm not going to get into how I resisted the urge to be offended.)

• 3 russet potatoes
• 1/2 medium yellow, white, anything that ain't red onion
• 1/3 large green bell pepper
• 4 slices of canadian bacon
• shredded mexican cheese blend...or cheddar it's all good
• sour cream
• chipotle chile pepper
• garlic salt
• crushed red pepper
• garlic powder
• lemon pepper
• roughly 4 tablespoons of olive oil
• skillet/saucepan with a lid

Ok so I didn't buy ingredients with this recipe in mind so I just used up an onion and cut up enough bell pepper to just about equal the same amount of onion. And all spices are to taste.

1. Peel and rinse taters. Place in a pot of cold water and cut it on high. Put lid on it.
2. Dice onion, green peppers, and canadian bacon (roughly the same size as you plan to do the taters).
3. Add green peppers to a warm skillet. The oil shouldn't be super hot but not cold. The potatoes should be boiling and rolling by this point. Cut off the heat underneath them and move them to a different eye.
4. Add onions and stir everything around. While that's going, cube the potatoes. They're gonna be sticky as fuck, it's because you cooked them halfway and all the starch hasn't cooked out/broken down. It's all good. (If you leave them in the water, it's likely the pot will retain heat which means the water will still be rather hot warm. If you wear glasses (like I do) and they're dirty (like mine are) you might miss the steam over the pot. For fuck's sake don't put your hand in there to get those potatoes out. It hurts.
5. Add potatoes to skillet. Add more oil if pan is bone dry. Toss to coat. Taste and reseason if needed. (I tend to underseason in the beginning and add more towards the end when everything is settling or gradually add some when I add each ingredient.)
6. Add canadian bacon. Toss to combine. Put on lid and let it cook till potatoes are completely fork tender.
7. Plate. Sprinkle with shredded cheese and garnish with sour cream.

Welcome!

My name is Joy. And I'm married to Andrew. I love him a lot.

I can not stand his palate. I, a lazy semi-foodie, tripped up and married a fast food junkie who has no plans of putting down the crack. He LOVES junk food. He does like "real food" but he is the master of consistency. If he has had a dish at a restaurant ONCE and loved it, it must always be that way. Until the end of forever. Add that to the fact that he smokes and our tastes are extremely different.

He doesn't cook either. This is our journey to happier meal times.