Midnight Chili


Almost as good as 1 o'clock Beef Wellington.

Midnight chili is named after its mysterious, transformative qualities. No wait, sorry, it's named that because I made it at midnight.

I always bring lunch to work and try to devote certain nights to making enough grub for two or three days. Sometimes, though, my "make lunch night" coincides with other things (life), so I end up cooking very late or in other compromised states. Like tonight.

I love all types of chili. Meaty, veggie, Wendy's, even white bean and chicken, which is like the white chocolate of chilis -- not really chili at all. My Dad used to make an awesome chili with meatloaf dices (made for this purpose), which I loved. It was like spaghetti and meatballs without the unncessary pasta and more sauce, veggies, and fluffy, flavorful meatballs. I don't know about you, but that's my sort of thing.

This heady stew has black beans, roasted corn, carrots, spanish onion, fennel fronds, sundried tomatoes, tomato paste, garlic, and chives with some paprika, red pepper flakes, and chili powder. It's a nice smell to fall asleep to. It's getting late, but gotta get your work done, your lunch cooked, and your blog fresh. Good night!