Chaos and consumables

I have been incredibly busy. I had a wonderful weekend with my boyfriend and even visited my Grandma. I was prepared for a tough week since my boss is in Vegas for a trade show, but it has taken a turn towards Suckville.

Last night, my boyfriend proved that he's pretty awesome. I knew I was going to be in the office for a good portion of the evening. He offered to drive about 45 minutes to bring me dinner. That, my loyal reader(s), is love.

Tonight, I don't think I will be so lucky. I planned ahead. By planning ahead I mean that I took out my crockpot, threw things in it, and hoped for the best. I'm telling you what is in it so that if I die you will know not to ever eat such a meal yourself.

Courtney's Chaotic Concoction (AKA Dinner)

• One pound baby bella mushrooms (Whole since I had no time to chop them.)
• One can of diced tomatos.
• One can of black beans.
• One can of mixed vegetables.
• One can of tomato soup.
• Half of one medium onion. (Chopped in big chunks due to time.)
• One soup can of water.
• One can of light red kidney beans.
• One shot of Jack Daniel's Whiskey. (In the crock, not in your mouth. It's 6am, people!)
• One Teaspoon of Worcestershire Sauce.
• One Teaspoon of hotsauce.
• Salt
• Pepper.
• Broccoli.

Throw everything into the pot. I have listed the ingredients in the order I tossed them in, which is also the order I thought of or saw them. I put the crock on low and I will be back home about 13 hours after turning it on.

This might be one of the reasons I am not married. I have no food fear, except for the fear of feeding other people. This is why. I will almost eat anything.

Chili Time

I have an employee named Sadia and she makes the best damned chili. It is so good. She said that they used a random internet recipe, but then her very soon to be husband misread the directions for the spices and this is what came together. I highly recommend it.

Sadia and Jeff’s Fuxed Chili

3 lbs lean ground beef
1 large chopped onion
1 chopped green bell pepper
2 chopped celery ribs
2 (16oz) cans kidney beans drained
1 (29 oz) can tomato puree
1 (16 oz) jar salsa
1 (14 ½ oz) can diced tomatoes
2 cups of corn (frozen or canned.)
1 can beef broth
1 ½ cups of water
¼ cup chili powder
2 TBSP Worcestershire sauce
1 TBSP dried basil
2 TBSP ground cumin
1 TBSP garlic powder
1 TBSP salt
1 TBSP ground pepper

In a large pot (6 qt), cook the beef, onions, bell pepper and celery over medium heat until meat is browned and vegetables are tender. Drain. Stir in the remainder of ingredients and bring to a boil, reduce heat, simmer uncovered for 30 minutes or until chili is desired thickness.