In A Large Pot

So the mister absolutely loves chili and orders it whenever he has the opportunity too. He has been on a chili kick lately, every cafe we have been going to has been serving it. Me, I am not such a chili fan, I like it, but I don't go out of my way to order it. But knowing how much he loves it, I decided to make him some homemade chili. And it would give me the opportunity to make some cornbread.

I think cornbread and chili go so well together. I have been on a mission to make sweet cornbread for the longest time and I can't seem to make it just the way I hope and want it to be. I also made some mexican brownies with this meal and it paired so well.

I will be sharing that recipe soon. This chili is so easy to make and you don't have to leave it cooking for hours. It's just one pot and it takes about 30-45 minutes to make depending if you like your chili thick or not. In a large pot, medium high heat, add 1 tablespoon of butter, minced garlic and the chopped onions and cook until onion is tender.

Add meat and combine with onion in pot and cook until meat is no longer pink. Add salt, pepper, and seasoning (paprika, cumin, chili powder). Add the chopped green peppers. Combine the green peppers with the meat and continue cooking until peppers are tender. Once the peppers have softened add the crushed tomatoes and stir to combine. Add the kidney beads, stir to combine and continue simmering.

Depending on how you like your chili leave it simmering. The mister likes his chili pretty thick and no liquid, so I kept it simmering until all the liquid was evaporated. I love cornbread and added a cornbread muffin and mixed it all together and it was divine on a cold fall day.

For just the two of us this lasted for days and days. Those are my favorite type of meals, the ones that feed us lunch and dinner for a few days. It's great to not have to think about what's for lunch and dinner for a few days. Just warm this up and enjoy with some cornbread and topped with shredded cheese it's so good.

If you don’t emulsify, neutralize. This soap was clear immediately after adding the sugar solution, but required sequestering time to thicken. Notes: This recipe is the easiest one to make. It cooks relatively quickly and is clear immediately. I used the highest proportion of borax solution recommended for emulsifying so I didn’t have to dilute further than 25 percent.

The high olive oil content in this soap would make dilution difficult even at 20 percent. Since borax is a detergent agent and I intended this soap for home cleaning, I went right ahead with lots of borax. No further neutralization or thickening was needed. For laundry, I use this at 1/3 cup per load and add some washing soda and baking soda with a splash of vinegar. How much washing soda and baking soda per load is up to you. You can find per-load recommendations on the side of the boxes.

You can use it straight up for washing dishes in the sink. For the dishwasher, fill your dishwasher cups almost completely with it and add a little borax for detergent power. If you have trouble with all this soapy math (I do), here’s a tip. If you want to figure ounces for anything that’s in pounds, change the pounds to ounces (multiply the pounds by 16). To find a percent of anything, move the decimal two places to the left and multiply it. 02. Pounds times 16 times the percent (in a decimal).

For example, say you want to fragrance six pounds of liquid soap at two percent. What is two percent of six pounds, 6 times 16 equals 96, and 96 times .02 equals 1.92 ounces. You’d add 2 ounces of fragrance. Update five years later: If you got this far without running away screaming, congratulations. If you want an easier method that doesn’t involve math, see how I make liquid soap now, the easy way, here.