Watched a few cooking shows on PBS this afternoon, which inspired me to make the chili. I used this recipe, courtesy of dancinghorse, except that I used both diced and crushed tomatoes, and added a green pepper as well as a red pepper, and only added 5 cans of beans, and used red wine vinegar instead of rice vinegar. I also added a tube of crushed cilantro in oil directly to the chili, then read the recipe and realized that I really did need the fresh stuff because it's used as a garnish, not in the cooking. And I didn't add the chipotles, because I was tired and didn't feel like opening another can and chopping one more thing. I'm also not a fan of too much heat.

Right in the middle of things, I needed to change pots because what I thought was a large stockpot was actually a medium stockpot. You need a large one.

Someday I'll be able to cook something without filling two sinks with dishes.

Had the chili with some cheddar cheese and sour cream, and rosemary-olive oil bread . It was really good, although I needed to cook it about an hour and a half instead of the suggested 25 minutes because the carrots just didn't want to soften.

I now have enough chili for weeks.