I was a bit hot on the pan when I was cooking it all, so I didn’t really have a chance to post a picture as I had to constantly turn the “meat”

Now it’s time to simmer for at least an hour before it’s ready. Honestly faster than last time, which took me 12 hours due to poor planning on prep.

Sautéing a modified mirepoix/holy trinity by using green bell peppers, onions, and squash. I plan on adding my “meat” then it’s all into the pot

So all the dried chilies from the sachet, plus the roasted bell, poblano, and jalapeño peppers, as well as the stewed tomatoes, have all been puréed and added to the pot. Also thinly sliced jalapeño and serrano peppers

Pulled the sachet out and dumped my acorn squash in. Usually I use butternut but those tear up my hands to cut up, so we’ll see how this goes.

The tomatoes have been smashed, peppers are being broiled in the oven. My little frog friend came apart so I’m fishing bits of arbol out.
I have just dumped a bunch of chopped tomatoes and onions.

Some small tomatoes dropped in to stew a bit while I cut up the rest

I have deployed the sachet of dried chilies to soak, with chipotle, New Mexico, Negro, and Pasilla-Ancho chilies, and the little frog friend is a tea infuser I filled with Arbol chilies

Today is another chili cook-‘em-up, and the beans are on the heat. I’m thinking of doing updates through the day so if you’re curious:
I have 2 lbs of beans soaked overnight (black, pinto, great northern, black eyed peas). I put water and some veggie broth in to start, as well as salt and my own chili spice blend 🤫

My big pot of vegetarian chili is complete, just simmering to get all those flavors melded and make sure the beans are fully cooked!
My apartment smells amazing and my fingertips are on fire 😂

Just to kinda celebrate having the site back up, here’s a picture from a couple years ago of my cat

J Deschain

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