Over the years, my cooking has become more and more complicated, time consuming and costly… with less and less widely received appreciation. Most of my family and local friend group are firmly rooted in their Standard American Diets, prejudiced against “green stuff”, and virtually anti-nutrition. Many, many times I have embarked on an elaborate and high-end mission to entice them, while coaxing, “you should try this! It’s delicious! It will make you feel great! It’s so good for you!” More often than not, they adapt the expression of an oppositional toddler who covers their ears while chanting “la la la la la la la la!”
This dish has been my LBD of recipes: easy to whip up and present for any occasion, with minimal groaning from the meat eaters, or the pocketbook!
*WARNING: if you live in Texas, you will run into two additional obstacles to this dish’s success:
Generally, Texans don’t like to see beans in their chili. They may see this as sign YOU are NO Texas Patriot.
Even though the WORD “Chili” refers to a pepper and not meat: some Good Ol’ Boys (or Girls) will refuse to even try a meatless chili, on sheer principal. I suggest labeling it as “spicy beans” or something to that effect if you wish to avoid an endless debate of Down-Home Semantics.