At this very moment, I am making what I will now call “Pantry Chili.” I’m sure this isn’t a novel concept, but I will explain it to you anyway. A few weeks ago I decided to make chili, but not from scratch. Instead I grabbed all of the “chili-relatable” cans I could find in the pantry and throw them in a pot on the stove. The result?
Delicious chili. I threw in some Mexican-style black beans, canned chili, extra black beans, and some seasoning and VOILA! chili. Tonight is the “scrounge up all you can for dinner because we have no food and grocery day is tomorrow” kind of night, so I thought pantry chili would be a win.
So far … no dice. My chili has these things in it: 2 cans of chili (with beans), 1 can of condensed vegetable soup, 2 celery sticks, and 2 chopped up baby carrots. Why? Because I’m trying to eat more vegetables.
The carrots and celery are still hard as nails (note to self: precook raw vegetables) after about a half hour of stewing. It sort of tastes good, but I think I’ve achieved “soup” status rather than chili. Ah, well. I think it’s edible. It may or may not have vitamins in it. Therefore, success.
I aspire to be the Barefoot Contessa. Only then will I know I have reached the epitome of culinary success.