OK,  this photo is not destined for Sunset’s cover, but I saved my ultimate fave-ola breakfast (if you’ve been following, you know how much I love a good meal to kick off my new day…) scene for Friday: Chili with an egg on tortilla.  Man is it tasty.

I like my egg over med, scoop some chili in the pan for the last minute or so to heat it up, add a little shredded sharp cheddar cheese and some hot sauce… seriously… this… is… so… good!

Corn or flour tortilla will do.

If you’ve lost count, that’s five (5!) options from one chili recipe.  What a way to celebrate national, local Michelle’s independent Chili week!

This chili freezes well, btw.

I think if you Google “chili recipes” you’ll be amazed at all the ways you can heat up a pot of spicy-tomato-y-beans and what-not for dinner.  I’ve used recipes with cocoa powder, a multitude of beans (obviously not from Texas,) different meats… it’s really fun to experiment with the options.

And in that vein, here is another fun recipe for vegetarian chili  that I made a few weeks ago.  It was my usual method of preparation (winging it) but I actually took the time to record my adventure for your benefit.  If I had to think of a title for delicious concoction, I guess I’d go with:

Michelle’s “This Time” Chili:

Ingredients: 1 large diced onion, 3 cloves crushed garlic, 1 cup chopped celery, 2 cups chopped bell pepper, Two 15 oz. cans drained kidney beans, One 15 oz. can drained pinto beans, One can black beans w/liquid, One 12 oz can tomato paste, 1/2-3/4 bottle of beer (OK–yes I took a few sips so I’m not sure…) 1 tsp garlic salt, 2 1/2 tbsp chili powder, 1 tsp. cayenne, 1 tsp. black pepper, pinch of sugar

Directions: simmer the onions, peppers, celery and garlic until it all begins to soften.  Add everything else and bring to boil.  Simmer until veggies are fully cooked.  Open another beer and sit down to dinner!