Hello 2013!

I woke up this morning after a raucous New Year's Eve at Astoria's own Japanese style karaoke joint, "Karaoke Shout". Just so you know, I harbor a deep fear of entering Manhattan on NYE, and as a precautionary method have made plans to rent out a room at this Steinway location for the rest of my life. I don't know - the whole idea of fighting for a cab, or getting drunk in the midst of that many douchebag transplants, it just sounds like a perfect storm of "so not my thing". So instead, it was a night of singing songs like "Allentown" and "Invisible Touch" (you know, yesterday's favorites) with eight people in a karaoke room smaller than an airplane lavatory. It was good to spend time with old and new friends, and I try not to have too high of expectations for NYE. I think because of this, is why it's JUST RIGHT every year. That and the fact that there was moonshine and we later watched "Gigolos" on Showtime until 4:30 AM, but I digress . . .

I hosted a small gathering at my place first where I made some pretty slammin' chili (if I do say so myself). Recipe below:

Megan's Slammin' Veggie Chili

2 White Onions
4 Fresh Garlic Cloves
1 Large Green Pepper
2 Fresh Jalapenos
2 Tablespoons Extra Virgin Olive Oil
3 Stalks of Celery
2 Peeled Carrots
1 Cup Chopped Broccoli Florets
2 Tablespoons of Chili Powder
1 Tablespoon of Ground Cumin
1 Tsp Crushed Red Pepper Flakes
1 14 Ounce Can of Kidney Beans
1 14 Ounce Can of Black Beans
1 12 Ounce Can of Crushed Tomatoes
1/2 Can of Hunts Fire Roasted Diced Tomatoes
8 oz. lime flavored beer
1 Tsp Salt (or to taste)
1 Tsp Pepper (or to taste)
Dash of Cayenne Pepper

Optional:
1 Cup Brown Rice
2 Cups Water
Shredded Cheddar Cheese
Light Sour Cream
Diced Fresh Jalapenos
Louisiana Hot Sauce

Start by dicing the onions, garlic, green pepper, celery, jalapenos and carrots. Put two tablespoons of olive oil in a large pot over medium heat and add veggies, stirring often until tender and onions are translucent. Next add the chili powder, cumin and crushed red pepper flakes. Stir until aromatic and blended. Add crushed/diced tomatoes and beans (reserve about half of the liquid adding to the pot as well), stirring until ingredients are evenly mixed. Bring to boil, the pour 8 oz lime flavored beer into the pot. Add salt, pepper and cayenne. (Note that you may want to add more after mixture has reduced a bit depending on your tastes). Stir then bring entire mixture to simmer for approximately 1 hour.

In the meantime you can start cooking your brown rice. Add 1 cup of dry brown rice to two cups of room temperature water. Bring to boil, then quickly cover and simmer. Do not remove lid for around 50 minutes. Check on the rice at that point. You may need to turn off the heat and let it sit. Rice is finished when water has been absorbed.

Once all of the components are finished, dress as you so desire. I like pouring the hot chili over freshly cooked brown rice then topping with cheese, sour cream, fresh jalapenos and hot sauce. Needless to say, I like mine spicy! ENJOY!