Hey Dear Friend,
Juggling three tween/teen schedules had my head spinning a bit this week. As they've gotten older, there is more of everything, more homework, more filled days of after school activities, more food, they can't seem to stop eating! I'm sure it's because they are all growing into young adults, and one of them is even taller than me now. How did that happen?
When people say "it goes by so fast", I now see it really does. I never understood that age old saying until this current season of life.
For the indefinite future I've decided while my kids' school is in session, I'm giving myself a break and making weeknight dinners easy.
Or at least attempting to do so. ( i'm a very stubborn perfectionist at heart)
In the past I've attempted this, you know, meal prepping, which I've utterly failed at many times! Either I overstock on produce that I never get to, or feel overwhelmed on where to start with the prepping.
It's not really for me.
Instead, I do my best to stock my pantry with staples so I can whip up a proper dinner quickly. My heavy rotation go- to's are one pot wonders, like soups and stews, especially in fall/ winter. We also like a weekly roast dinner, you know the one most Brits eat with all the trimmings ( like crispy roast duck fat potatoes), but I save that for Sundays so we can linger longer around the table, that could count as a meal prep?
Pasta really is my ultimate meal in a pinch, heavy rotation, comfort everything, I tend to rely deeply on my italian roots, eating it in any way shape and form. ( more on pasta later)
In all honesty, some nights aren't too magical, homework has lingered too long, sports, music ensembles, which then I find myself ordering in, or putting together a quick pre- made pasta with Rao's red sauce.
My husband has taught me that giving myself permission to feed the kids like you're back in college is also a choice. I used to stress so much if I was to let my kids eat mac in cheese for dinner, or pizza two nights ( in a row!!), or ramen from the styrofoam container, you know the one I'm talking about? Then I thought, I simply can't juggle it all with work, and their after school madness. Last night for example, I ate leftover chili with my daughter while I edited her essay, and she ate while finishing literature. My boys were out and came home ravished, even though they just ate! Instead of me breaking out the pots and pans they cooked themselves top ramen, and we all hung out around the kitchen island catching up on their evening.
In short, go easy on yourself. They will survive. They will grow and in the end you will have your Sanity with* memories together. The goal is as long as we are gathering at the table together somehow, that's what really counts.
So finally I know the recipe. I have a chili two ways for you, if you double the recipe you'll have enough for 8-10, plus lots of extras.
I hope you all have had a wonderful transition into fall, and let me know if you make this recipe!
*With this recipe I've provided two ways to prepare this chili, one with and one without meat. You can lean bean heavy either way, and I highly recommend preparing it a day in advance before serving to friends or family, trust me it will taste devine!
Recipe below ( PLUS PRINTABLE VERSION). Thank you for being here friends. I so appreciate you being a part of this community, and supporting this little letter.
CHILI RECIPE
two ways
Serves 8-10ish
cooks note's:
Now this is a very “ made up chili" one with lots of spice. I wouldn't call it a texas chili, either, just some version I've adapted over time and keep adapting. Hope you enjoy it.
If you choose to skip the meat, I would suggest using 5 cans of beans instead, and you could use a mix of red kidney, cannellini, and northern beans( could go nice here). I wouldn't use garbanzo beans in this, save that for another day. Or just all one flavor bean if that's all you've got.
INGREDIENTS:
2 lbs ground beef ( i like 80%/20% here, but 85% fat could work, also pasture raised is my go to)
3 red onions chopped
1 small red chili pepper (finely chopped, seeds and all)
4 red peppers chopped ( a mix of yellow, orange red works too)
6 cloves of garlic ( peeled and thinly sliced)
3 cans of kidney beans, in liquid (use 4 if you want bean heavy)
1 small can of tomato paste, ( I use about ½ the can, 3 TBSP if using a tube)
2 cans whole peeled tomatoes ( crush them by hand in bowl)
2 cups dry red wine
spices:
1 teaspoon cumin ( if bold use 2 teaspoons)
2 teaspoons smoked paprika
pinch of chili powder
¼ teaspoon cayenne pepper ( leave out if don't want to spicy)
If you can find it, I like to add 1 -2 teaspoons of Old Bay seasoning salt to the mix as well, but go slow since it has salt in it
Kosher Salt
Fresh ground Black pepper
EVOO
METHOD:
1. In a large heavy bottom pot, or dutch oven, bring to medium high heat, put in enough EVOO to coat the pan and sauté all your veggies except the chopped chili pepper and garlic. Add a good pinch of salt and pepper, we aren't browning our veg so you can add at the beginning. Once the veggies are pretty translucent add your garlic and chilies and cook until fragrant. Then if using meat, push your veg to the sides of your pot, add the meat in the middle and brown a bit for 1-3 min, then incoroprate all the meat and veg together. Let this cook together on medium heat for about 10 min, until your meat isnt pink and it smells wonderful. Add all your dry spices, more salt and pepper. give a good stir.
2. Turn up your heat a bit, add in the beans to your mixture, juices and all. Then the tomato paste, and hand crushed tomatoes. Bay leaf if using, and red wine. After mixing up a bit, let it simmer until you see little bubbling on top, ( keep the lid off while this is getting to this point) Closing the lid will cause the pot to heat faster, and then burn quickly on the bottom, so low and slow is your friend.
Sometimes I add a few dashes of tapatío hot sauce too.
3. Let the chili simmer for 1 hour on low. I like to keep the lid askew, and stir it each hour that it is cooking. You can eat in an hour, but I think reheating the next day on low, for several hours makes for extra flavor.
We love serving with Basmati rice, cilantro, ( maybe cheese) . I love adding avocado and yogurt to cut my heartburn down. :) you get the idea. Also don't forget to serve a nice fresh salad to accompany.
4. PRO TIP: Make the night before and let simmer overnight for extra depth. This chili is one for a CROWD. I made it ahead last week for a dinner hang out with our 7 adult friends, and 6 kids. I stressed less, and all I had to do the next day was reheat, and make rice! So feel free to double this, or triple.
Recipe by Nicole Lee @heydear LLC all rights reserved 2023
PS note
From time to time I will take breaks from this space, I am just coming back from a much needed mental health break. I wanted to say a big thank you and more to come soon xo Nicole
Great letter! Soooo real and soooo true‼️ Plus GREAT advice! ❣️❣️❣️
This looks, and sounds, so delicious. And I love this photo of your daughter at the table. It really does speak to this season in life.