It’s a chili spring

I want it to be spring, my flowers and garden want it to be spring, but clearly Mother Nature has other ideas. Since it’s been so cold and wet this month, I’m still hankering for soups and stews.

Chili is one of my favorite warming meals, and I’m making my own. I throw some dried beans and stock into my slow cooker in the morning, add some garlic, onions and dried chipotles, and let them simmer all day.

If I’m feeling omnivorous, I add cubed meat; otherwise, I save the diced and frozen vegetables to stir in one hour before I want to eat. Some pure ground ancho chili powder, cumin and a touch of cinnamon or cocoa give it depth of flavor.

I’ve also experimented with canned hominy, which adds a meaty sort of texture. In the end, I have a cheap and tasty dinner, and I can stay in and be warm.