Earlier this week, Scott and I were sitting around, talking about what the week looked like for us and when we'd both be home for dinner. Once we realized we'd both be around on Wednesday, I started brainstorming out loud, ruminating on the pound of grass-finished ground beef I had in the fridge. I mentioned that I was thinking it would be good to scramble it with some veggies, maybe some beans and a can or two of tomatoes. Scott looked at me and said, "You do realize that you're talking about making chili, right?" I was momentarily crushed, as I realized that what I was considering wasn't at all original (silly in so many ways, I know). Once I got over my disappointment, I perked up, realizing that I could still take this pot of chili in any direction I wanted.

When I got home from work, I started chopping, sauting and stirring, cooking by feel without any sort of guide besides what I had in my kitchen. It turned out fantastically well and there was enough in the pot to feed us for two nights (I do love cooking once and eating twice)! I was particularly proud that I got the chard in there, because it meant that I got my nightly green vegetable in without using another pot or bowl.

Wednesday Night Chili
This is just how I made it, feel free to adjust or alter as you see fit. Because really, this is supposed to be about cooking WITHOUT a recipe. This fit nicely in my five quart pot.

1 onion, chopped
1 yellow pepper, chopped
1 green pepper, chopped
4 cloves garlic, chopped
3 tomatoes, chopped
1 pound beef, cooked separately and drained of fat
1 can black beans, rinsed
1 can garbanzo beans, rinsed
1 can tomato sauce
1 can diced tomatoes
1 bunch swiss chard, carefully washed and sliced into ribbons
salt, pepper, chili powder and cumin to taste

Over medium high heat, start cooking the veggies in the order you see there. Keep adding until you have a full pot of food. Add the swiss chard last, because to maintain the green-ness, you don't want it to cook for a super long time. I would recommend adding the crunchy stems from the chard earlier in the process so they get a chance to cook.