SO, the one day that more than 20 people read my blog post because I mention Joss Whedon and vampires and zombies in it, all of you assholes comment on either Facebook or Google+. WHAT THE FUCK IS WRONG IS WRONG WITH YOU PEOPLE?

It’s not like I don’t appreciate the feedback wherever I get it, but seriously… it’s like it’s 2004 and we’re still all posting on LiveJournal except for I have a real blog and you don’t, but I still want you to read my shit without having to go elsewhere but you’re SO LAZY that you can’t comment anywhere but LiveJournal.

I seriously didn’t think I’d still be making this rant in 2012.

BUT you do know what’s different about now versus sometime like 2004? I like chili now and I totally didn’t like it then.

Which you know what that means… I made veggie chili in the crockpot for the first time tonight.

Also, did you know that crockpot is a brand and the technical term is slow cooker? Neither did I until I tried to find the link to the one I bought and couldn’t find it using the search term crockpot.

I’m actually quite proud of the way this turned out because I totally improvised my entire way through it.

Here’s the recipe for tonight’s dish:

Ingredients:
2 tbsp of extra virgin olive oil
1 chopped medium onion
2 minced cloves of garlic
1 chopped green pepper
1 can of pinto beans
1 can of black beans
2 cans of diced tomatoes
1 bag of Morningstar crumble (or if you loathe the idea of being force to eat all veggies, make it ground beef or ground turkey)
2 tsp of chili powder (or to taste)

Slow cooker instructions:
Saute onion, garlic, green pepper and crumble in olive oil in a skillet. While you’re doing that, add the tomatoes and the beans (after you rinse them!) to the slow cooker. Add your sauted mix, and the chili powder to the cooker and set for something like 6 hours… or more, or less… really with chili the secret is the longer you cook it the more mush-like it will be… so really, it’s up to you when you can’t stand it anymore and just have to eat it.

Stove top instructions:
Don’t have a slow cooker? Never to fear you can make it on the stove too. Add olive oil, garlic, green pepper and crumble to pan and saute. Add the rinsed beans. Add the the tomatoes. Add the chili. Presto! Chango! Some amount of time like and hour or two or three or five… CHILI! I have a tendancy to personally cook stove top chili for a shorter amount of time than in the slow cooker just because I’d rather waste electricity than gas and you can leave a slow cooker unattended and it generally won’t burn the house down. However, the longer you leave it on the stove the better and more mushy it will be. Just don’t leave it totally unattended. We wouldn’t want to have to call the fire department.

So, what did you cook for dinner tonight?