I started a pot of chili last night. You surely know the drill, and I'll avoid the details. Two pounds of beef. One can each of diced maters and peppers, chili beans, kidly beans, and black beans. Rinse each can with a third of tap water. Texas Pete to taste. It's better if all the products are from Food Lion, though that is not necessary, not if you're willing to cut back on the quality of the chili.
Let it sit over night. Let it simmer all morning. Turn the heat off to go to the gym. 90 minutes later, bring the heat back up. Cut it off. Move it to single serving containers.
Here's what it should look like when you cut the heat off.
I used the dipper for the first time ever, what with it being Thanksgiving and all, and filled four containers.
Let's not forget the ancient family heirloom napkins.
Now, we drive. Well, after securing the chili in the bag in the floor in the backseat of the car.
At Food Lion, we spread the banquet on the table.
Ten minutes later, I return home, and start the cleanup.