My Version of Chili

Back several years ago, when I briefly lived on my own, I only cooked a few things. I'm a picky eater but the things I do eat I eat a lot of. Since that time I still only cook a few things. Actually I'm cooking less than I did then but I'm working on that. Mom's definitely getting busier (and let's face it all the rules changed in the Fall) so I'm trying to freeze a few healthy dinners so that I have something to eat when I'm left to fend for myself.

The first new concoction that I tried was Chicken Tortilla Soup without the tortillas so it was more of a Chicken Santa Fe soup on the super-mild side. I can't remember if I tried it for a second time before I decided to try my hand at a super-modified version of Chicken Gumbo. I don't eat things that swim (they smell funny) so I stick to chicken where beef doesn't apply.

About a month ago, I decided to go back to my old list and create mild Chili (without the beans). It's really simple. Brown up some ground beef with onion. Add in tomatoes and packaged Chili seasoning and simmer for 20 minutes. It's quick. It's healthy.

With the genes that I inherited I need to keep my p's and q's when it comes to salt and fat so I bought cans of "no salt" diced tomatoes for my culinary adventure. And with draining the fat from the cooked meat, I figure I'm in good shape. If I can just figure out how to put together my own packaged mild Chili seasoning, I'll be all set.

I wonder what I should try next. I've collected around 400 recipes (including a lot of variations on the same thing) that I should spend some time looking through for my next culinary experiment. Maybe I'm not a complete lost cause in the kitchen.

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