It is another chilly Winter day in Maine, Modern Philosophers, so I thought it should be a warm, chili day at The House on the Hill!
That’s right, Chef Austin has decided it’s time to do a little weekend cooking. Today, I am whipping up the ultimate cold weather, football playoff weekend comfort food: chili!
As you can see from the photo on the left, I had a camera crew following me around as I traded it my toga for an apron. I do look devilishly handsome today, don’t I?
Since the camera crew was there, I thought it would be fun to share some of the photos from the shoot with you.
Are you ready to step inside The Modern Philosopher’s Kitchen?
I know it’s hard to believe, but all you need to make this delightful feast is a frying pan and a big pot. Luckily for me, I had both.
I guess a stove is also necessary, but I figured that was a given. This is supposed to be fun. Don’t be a stickler for details!
The ingredients posed for a group photo before I got to work.
The corn chips were suggested by my friend Jen, who likes to put down a layer of those on her plate before topping them with chili and cheese.
Yes, I bought two different packs of seasoning mix. They each had a slightly different recipe on the back, and I wanted to make an all powerful chili hybrid.
The mushrooms are an addition I made on a whim. I like mushrooms and wanted to see how they would taste in chili. That’s how my mind works!
Here is my secret weapon for this weekend’s batch of chili, Modern Philosophers.
The first time I made chili a few months ago, it came out tasting very bland. So the next time I made it, I added sausage. Another one of my whim additions, and it ended up really adding some flavor.
I planned to use sausage again, but my friend Erica told me how she likes to add pepperoni to her chili to really spice it up.
I’m a huge fan of pepperoni, so she didn’t have to suggest it twice.
Of course, I might’ve eaten several slices of pepperoni as I was slicing it for the chili, but no one really needs to know about that, right? 🙂
Here’s a shot of everything but the meat simmering in the big pot. That looks incredibly healthy for something that is going to taste so good.
I’m very curious to see what the pepperoni adds to it.
The meat is almost ready. I used two lbs because I doubled the recipe to make enough to heat up for dinner all week.
I don’t like to cook after a long day at work, as I’d rather spend my time at The House on the Hill writing, relaxing, and playing with the kitties. So it makes sense to whip up a big meal over the weekend and then heat up the leftovers after work.
The meat has been added to the rest of the ingredients. I’m going to let it simmer on low heat all afternoon, and at some point, chili will be born.
The House on the Hill smells so good right now, Modern Philosophers. Wish you could come over to watch the game and have some chili.
So what do you think, Modern Philosophers? Does my chili look good? Do you have a kick ass chili recipe? What’s your comfort food on a cold, Winter weekend? Will you send me some of whatever it is?
That sounds really, really good. I am especially intrigued by adding mushrooms and want to know how that turns out.
Be there in 12 hours? 😀
It will be gone by then! 🙂
I’m making vegetarian chili and baked potatoes; yours has way more ingredients and frankly, looks like more fun. 😉
It is simmering up so well there in the kitchen. Hope yours turns out well, too.
I have never heard of pepperoni in chili! I use a bloody mary mix in mine, it gives it some kick!
Interesting…
I’ve used that in my beef soup stock
I might try that the next time…
Chili – The National Breakfast of Texas!
And Austin is the capital of Texas. 🙂
Nice! My friend just made chilli the other day and was telling me about his recipe 🙂
It’s pretty simple to make and it leaves the house smelling quite wonderful…
Yumm.love idea of pepperoni ..i use dried jalapeno, w a smidge of fire cracker chillis, smash w mortar &pestle, w basic taco seasoning & what ever pasta sauce is gong to make it pulpy…fry up w garlic &onion& meat, bit tabasco salt pepper slow cook…yum. w cornchips &cheese…
Should be yummy.
Oh god a man who cooks, writes, is funny, cute smile, genuinely nice, ….almost sounds like an ad for RSVP or any other dating site..
Pinch!
Nope your for real…… 🙂
Yes, I am real.
Looks good, Austin. I think I’d stick with medium sausage over the pepperoni, if I had my druthers. And with mild seasoning, need some tabasco for heat kick.
Well, I did add a little hot sauce once it was simmering…
Better. 😮
cumin! and chipotle powder.
You say that as if my spice rack holds more than my flashlight and the garlic salt. 🙂
hmmm. . . maybe the garlic salt is lonely, and needs some friends?
There might be a thing of popcorn flavoring on there and a canister of black pepper.
It’s a bachelor’s spice rack… 🙂
oh? but I know plenty of single guys who are fine cooks! and herbs and spices are so much FUN. 🙂
We’ll see. 🙂
that looks great and i’m a huge soup, stew, and chili fan in the cold months –
I am planning to make chili cheese fries for the Packers game…
Bush’s beans have the best baked canned beans ever 😀
Are you saying to add those to the chili next time?
That looks great! My amazing recipe for chilli is: open the tin, heat in a saucepan, chuck it into some taco’s. I am a terrible cook
So am I, but I like to try new things. 🙂
Austin the chili looks amazing ! I love mushrooms too & bet that was a great addition . The pepperoni sounds interesting. I make chili alot to take to my parents house for family meals when it is cold . I like to have shredded cheese on top & sometimes some tortilla chips crushed for texture . Mexican cornbread is always great with chili . Have to say that I hope your chili is as delicious as it looks .
I had a big bowl for dinner tonight and it was SO GOOD!