I almost feel guilty that this week’s CFM meal was practically stress free. Apologies for not taking pics of everything along the way. At any rate, once I decided how to package the extras, I decided to go ahead with my plan for chili and “fixins.”
Started off with two pounds of beautiful Rancho Gordo black beans. Two varieties, but it worked out well to cook them together. I cooked the black beans on Tuesday for adding to the chili being made on Wednesday. I cooked them with aromatics and basic seasoning, but no seasoning meat or other flavorings because of their use in chili. I thought I had pics of the finished beans (other than mixed in with the chili), but it seems that I do not.
Because I like variety and also because I needed more than the two pounds of black beans, I also used canned kidney beans. (Regretfully. Wish I’d also used dried kidney beans.)
I have shaker containers of these spices and seasonings in the cabinet, but I was using more than usual so I pulled these out of the freezer. Others were also used.
Added to the ten pounds plus of browned ground beef, cooking in two pots. Each pot was seasoned the same way. Tony’s was used, but not shown.
Not pictured but used was tomato paste.
Instead of cooking or preparing a side dish to go with the chili, we included the fixings for chili Fritos. I diced up some sweet white onion.
My husband grated sharp cheddar and bagged in snack size ziplocks. Sour cream went into other containers. Ready for filling the brown bags.
Ready for covering, and then bagging.
All of the elements together (spoon included with the lunch, but not pictured).
Delivered about 11:45am today.
