There is recent talk that the weather in Zurich is about to get depressing. So much talk that girls I’ve met here are planning to buy a sunlight lamp this winter to boost their moods. Have you heard of these sunlight lamps? I guess they simulate the sunlight and give you the vitamin D you need to stay happy during the seemingly endless grey days.
I’m mildly worried about this whole sunlight situation. Maybe a little more than mildly. But I keep telling myself that I dealt with San Francisco weather for 3 ½ years…can it get much worse than that? I know we didn’t have snow or below zero temperatures, but the lack of sunlight was prominent every season of the year. I guess there is only one way to find out…bring on the cold.
I’m trying to stay positive about the looming snowy, grey winter, and in doing so, I am enjoying the warm goodness of the season. Even if the only way to be warm is to be indoors.
My favorite way to warm up is with a cup of tea or hot chocolate. But my second favorite is with a bowl of hearty soup. I have made a few chili recipes in my day, but the one I’m going to tell you about is the only one that the mister actually enjoys. Probably because it has a little taste of Mexico in it. Lucky enough for me, it’s probably the easiest chili I’ve ever made. And only one pot!
Just a little chopping and sautéing.
And a little bit of can opening, pouring, and stirring.
And maybe a little shredding if you so please.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 1 lb lean ground beef or turkey
- 1 can black beans, 16 oz, drained
- 1 can refried beans (black or pinto), 16 oz.
- 1 container of fresh salsa, 16 oz.
- 1 can of tomato soup, 10.75 oz
- 2 tablespoons Tony Chachere’s Creole Seasoning, plus more to taste
- salt and pepper to taste
- Saute the pepper and onion in a large pot with olive oil for 3-4 minutes. Add the ground beef into the pot and cook until the all the pink from the beef is gone.
- Add the rest of the ingredients into the pot and let simmer on low for at least 30 minutes, stirring every 10 minutes or so.
- Hot sauce or diced jalapenos are great additions to this chili if enjoy extra spice.
- Serve with sour cream and shredded cheddar cheese if you please!