I love love love thunderstorms. And thunderstorms are incredibly rare in LA. In my 11 years here, I can remember maybe six of them. Total. So, you can imagine my excitement when I awoke to an ominously black sky today — particularly when it was accompanied by a few claps of thunder and a light drizzle.
Sadly, the storm hasn’t really materialized in the way I wish it would, but we still have newscasters talking about “flash flood warnings.”
From about a ¼” of rain.
So, I find this patently ridiculous, but I’m happily embracing the gloomy day. And fantasizing about lightning.
Because today’s dark sky also brought the first hint of fall temperatures yet, I decided it was the perfect day to make a pot of chili.
Simple Stout Chili
1 lb of ground beef
1 medium onion, finely diced
4 garlic cloves, minced
16 oz can of Murphy’s Irish Stout, or other dark stout
2 15 ounce cans of pinto beans, with liquid
1 T Worcestershire sauce
1 T chili powder
1 tsp cumin
¼ C jalapeno slices, finely diced, with liquid
14.5 oz can chopped tomatoes
15 oz can tomato sauce
6 oz can tomato paste
Brown the meat in a large, heavy pot over medium high heat, about 3-5 minutes. Remove excess fat from the meat, if you wish. Add onions and garlic and cook for 2-3 minutes or until onion is slightly soft.
Add remaining ingredients, and allow the chili to simmer for at least 35 minutes, stirring occasionally. Season with salt and pepper, to taste.