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Eeny-meeny chili beany…

After finishing off that jar of Cincinnati chili last week, I still had about one serving’s worth of kidney beans left over, so today I decided to attempt concocting a rough approximation of chili for dinner.  My concoction consisted of some lightly browned veggie crumble; the beans; diced onions, green pepper, and tomato; chopped garlic; a spoonful or so of tomato paste; and some oregano, salt, and black pepper.  (I included some of the ingredients based on the chili recipe in the cookbook my sister and brother-in-law sent me a while back, so thanks to them for that.)

My first thought had been to have it over egg noodles, but I used those up last week, so I decided to have it atop spaghetti instead, and I grated some cheddar on top.  It wasn’t bad, but it could maybe have used a little more liquid (should’ve added more of the liquid the beans were in, maybe).  And it could’ve used a little more “heat” as well.  I don’t think it really qualified as actual chili since it didn’t have any chiles in it, except for the mild green pepper.  As it was, it turned out a little bland.  Still, for an experimental concoction based on what I happened to have on hand (plus the tomato paste, which I bought specifically with this in mind), it turned out reasonably well.  And it’s always nice when I get up the initiative to try something new in the kitchen.

Well, except for the cleanup part.  I really wish I had a dishwasher.

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