#pork sauté

[moonchild-in-blue]

Pro tip: if you're spending prolonged periods of time doing physically-demanding jobs where you need to move around a fair bit, lift heavy things, and overall put a lot of pressure on your muscles, do NOT be stupid like me and remember to eat 👍

[tabeojacafe]

All Crusher-type Tabegami recipe thumbnails.

[bucephaly]

Found a couple chants yesterday (: they were almosttt past picking but I found some ones that still looked good.

I always end up forgetting to take pictures of what I cook until I'm halfway thru eating it. But I also found a few greenbriar shoots and leaves young enough to pick that got sautéed with the steak, and I got a bunch of blackberries that will likely become dumplings tonight

[kanekohideshi-tyomag]

#アソコ 凹むニュースばかり流れた本日は、ひさびさにアソコでチキン南蛮盛り合わせセットを〜☆ #定食 #plate #チキン南蛮 #chiken #friedchicken #セット #米 #rice #肉 #豚肉 #pork #焼肉 #タレ焼き #スタミナ #ソテー #sauté #food #食 #東京 #tokyo #頭痛 #headache #死 #death https://www.instagram.com/p/CoC20xpyd9L/?igshid=NGJjMDIxMWI=

[sweetshuga]

𝑺𝒎𝒖𝒕𝒎𝒂𝒔 𝑫𝒂𝒚 𝟪 ✧ 𝑪𝒉𝒓𝒊𝒔 𝑺𝒕𝒖𝒓𝒏𝒊𝒐𝒍𝒐

𝒘𝒄. 𝟨𝟦𝟤

𝒑𝒔𝒂. English is not my first language! 𝑴𝑫𝑵𝑰

𝒄𝒐𝒏𝒕𝒆𝒏𝒕𝒔⚠ fluff, low-key a cooking tutorial, cowgirl & leaning cowgirl, unprotected sex, creampie, pet names, strong language.

Chris loved your cooking. He loved watching you do your thing in the kitchen and he especially loved helping you out. Today, you two decided to cook together one of your faves—creamy carbonara. "Alright, the pastas cookin’, y’need any more help ma?" You smiled, leaning closer and pecked his lips, "can you grate the cheese please?" Chris’ smile widened when you pecked his lips, a soft adorning look in his eyes as he nodded and started doing as told.

Your gaze occasionally left the skillet to your boyfriend, the concentrated look on his face, the way he furrowed his eyebrows and the slightly parted lips combined made you feel... aroused. You groaned internally at how easily turned on you were when it came to Chris, everything he did seemed to make your undies soak with arousal. Biting your bottom lip subtly at the side as you shifted your gaze back to the skillet, quickly adding the egg yolks to the whole milk.

"Here ya go, one plate of grated cheese for m’lady." Chris dramatically bowed as he handed you the plate of grated parmesan, making you laugh. You barely suppressed your giggles as you took the plate, playfully lifting your imaginary gown at the side while bowing. Chris chuckled heartily, enjoying how you matched his energy. You added the cheese, seasoned the sauce and put in the sautéed pork.

A wide grin still on your face as you drained the water from the spaghetti before adding it to the sauce, mixing it all together. "Mhm, lookin’ delicious as always, love your cookin’ as much as I love you." You grinned, "oh, ain’t you in a flirty mood today? been hitting me up all evening." He grinned wider at your words, "mm, what can I say... you’re lookin’ as delicious as the carbonara, might need a taste of you afterwards yeah?" his voice dropped an octave—betraying his arousal.

"mffh—yeah, fuck, just like that... o—h fuck yeah ma, bounce on that dick." Chris moaned lowly as you rode him, his eyes heavy-lidded and full of desire as he gazed up at your tits bouncing with you. His hands snaked up and groped your tits, his thumbs and index fingers tweaking and pulling at your nipples. The feeling made you clench around him as profanities left your lips.

"Chris, ohh—Chris feels so good," you moaned, throwing your head back as you rode him faster, almost desperate for more, but soon enough your thighs ached from exertion. Chris took notice of your hips slowing down and immediately gripped them tightly. You looked at him with a dazed expression, confused at the sudden pressure on your hips from how tightly he was gripping them.

Just as you were about to say something Chris started to thrust up, slowly at first, but even in a languid pace you could feel him kissing your cervix. You moaned his name, his hands left your hips to help you down so you were laying on him before gripping your ass possessively. Your vision blurred with tears of pleasure when he started to pound into you from below.

"Y’feel so good baby, oh fu—ck, like that– fuckin’ suffocate my cock," he groaned loudly as he felt your inner walls flutter and clench tightly around his pistoning shaft, your body warning him for your impending orgasm. Chris quickly withdrew one of his hands from your backside and drew tight rapid circles on your soaked clit.

Your fingers clawed at his shoulders as you cried out in pure ecstasy when the pressure finally broke in you. The feeling of your spasming pussy was enough to make him fill you up. "Oh fuck, I’m cummin’ inside... fillin’ you up," he mumbled shakily as he held you close, his hips jerking as he shot out rope after rope of hot cum right into your welcoming cunt.

𓆩♡𓆪

𝒔𝒎𝒖𝒕𝒎𝒂𝒔 𝒕𝒂𝒈𝒍𝒊𝒔𝒕: @h3arts4nat @imjusthereforthesturniolosmut @courta13 @bumbl3b34 @slag2 @slut4chris888 @chrissluttyygf @billiesbabya @chrissbows @kaybug88 @sturniolo-fann @itsmaddielouis @urfavppls133 @certified-sturniolo @emkhlo @madisonsls @sammy1z @friendlyneighborhoodemo @layvvy @bellabooxx333 @wh0remikasas @ja75ahm @hearts4werka @miabumbia @slut4music @plrlvssnz @hannahhsturn1oloo @sturninsworld @idkwuttopit @madssturniolo @devilese @thatsitsthings @pr3ttyf4wn @stvrnioloslvt @d3adfa1ry @valsenoj @maddie-2024 @fallingforfalll2 @sagesturns @alicesturns @ccsturns @slxt4chriss @sturniolosfr3shl0v3

© 𝒔𝒘𝒆𝒆𝒕𝒔𝒉𝒖𝒈𝒂

[allsadnshit]

Pork sausage sautéed in salted brown butter with scallion, ginger, sweet peppers, oyster sauce, honey, chili sauce, lime zest, with a side of purple rice seasoned with plum vinegar and sugar and a jammy fried egg

[petermorwood]

Parsnip soup - the garnish recommended by Terry Pratchett for adding character to a beloved copy of "Good Omens"...

...has appeared in a couple of posts, first here and then, when @dduane decided to make some, here.

She didn't use any of the recipes I'd posted but literally cooked up something slightly different off the cuff, and it is (trending rapidly to was) delicious!

Full info on DD's blog here. It's not so much a recipe as an illustrated step-by-step.

*****

NB, that post doesn't mention, because her IBS meant she didn't include, the chopped half onion and two minced cloves of garlic sautéed in smoked-roast-bacon fat which I added to my batch. It's just fine without them, but IMO is even better with, if non-dodgy digestion permits.

*****

Parsnips and carrots over here are, as her post says, all too often mashed, one of the great culinary non-delights of my childhood. They're frequently sold together for that purpose, either raw or pre-cooked...

...and it's a pleasure to find them specifically meant for roasting...

...though I can handle a peeler, a knife and a selection of seasonings well enough not to need to buy them like this.

The soup was sampled two ways, first in its basic form as roasted veggies and roasted smoked belly pork...

...cut into spoon-size pieces and simmered in a light but quite spicy broth (there was a fumble when shaking on the chillis!)

After that DD made flour-and-butter dumplings (Middle Kingdoms style) which absorbed some broth and made the soup a bit thicker.

Both, as I've already said, are - soon to be were - very good indeed.

10 / 10, will make again.

[prettyplumpkitty]

It was Taco Tuesday yesterday and we made some fine ones. Had company so we smoked a pork shoulder with some lime & chili rub. Then made Elote casserole. It was a must to make fresh corn tortillas (which our company loved, even tho they usually prefer flour). And then sautéed peppers & onions for the tacos. A little crema and it was just perfecto!

[creamynut]

Cooked from the farmers market this morning.

(Grilled pork loin with lavender rainbow sautéed carrots over Yukon gold mash potatoes and a wine butter sauce)

[blubushie]

im not the victorian starving child i just want that recipe

No worries!!

BLU'S ZUPPA TOSCANA

Half a tube of Jimmy Dean maple pork sausage

1 whole onion, diced into chunks

As much garlic as you want (I use 5 small & medium cloves) minced (I use a grater)

0.5kg potatoes, peeled & diced into chunks (about 1.5lb)

250ml cream (you can use heavy cream, half & half, or just whole milk—I use half & half. This is about 1 cup)

1.5l water (about 6 cups)

6 chicken bouillon cubes

About 200g chopped kale (about 3 cups worth)

OPTIONAL: 1 red capsicum, diced

Italian seasoning

Salt

Pepper

Chop onion & set aside in bowl. Grate garlic into bowl with onions. If using capsicum, chop and add to bowl with onions. Peel & chop potatoes and put in a second bowl. Chop kale, including stems, and put in a third bowl.

In pot, cook sausage, chopping as it cooks. Cook until beginning to brown. Remove sausage and place in bowl, but leave rendered fat in pot.

To pot, add onion, garlic, and capsicum if using. Sauté, stirring, for 5 minutes.

Add potatoes and stir to mix, then add water and bouillon cubes. Bring to a boil and let sit for 10 minutes.

Check that potatoes are fork-tender. If not, keep boiling. If tender, add cream, kale, reserved sausage, and 2 pinches of Italian seasoning. Lower heat and allow to simmer for 5 more minutes.

Salt and pepper to taste, and serve with parmesan cheese and sourdough bread.

You're welcome :]

[tabeojacafe]

All Fighter-type Tabegami recipe thumbnails.

[lynetianya]

Feast of Love [ Karina X Reader ]

Y/N had a plan to surprise Karina and the other members by preparing their favorite dishes at the AESPA dorm.

👨‍🍳 Warning! Maybe you will be hungry after reading this story. 👩‍🍳

[ I like cooking, so I made this story after finding out what the aespa members' favorite foods are ]

GENRE : Fluff

TYPE : One Shot

Karina, the leader of the famous girl group AESPA under SM Entertainment, had a secret. She had a loving relationship with Y/N, who was not an idol but her biggest supporter. Only the members of AESPA and a few trusted people at SM Entertainment knew about their relationship. Today was a rare day off for the group, and Y/N had a plan to surprise Karina and the other members by preparing their favorite dishes at the AESPA dorm.

Before heading to the dorm, Y/N had cooked some of the dishes at home to save time and ensure the surprise remained intact. First on the menu was lasagna, Winter's all-time favorite. Y/N gathered all the necessary ingredients: lasagna noodles, tomato sauce with minced meat, ricotta cheese, mozzarella cheese, and Parmesan cheese.

Y/N started by sautéing onions and garlic in a large pan, filling the kitchen with a delightful aroma. Next, Y/N added the minced meat and cooked it until it changed color. Then came the tomato sauce, salt, pepper, and her favorite spices, all going into the pot. Y/N let the sauce simmer while tasting it to ensure it had the perfect flavor.

While the tomato sauce was simmering, Y/N boiled the lasagna noodles and allowed them to cool. Then began assembling the lasagna. Y/N started by spreading a little tomato sauce on the bottom of a baking dish, followed by a layer of lasagna noodles. Then layered it with the smooth ricotta cheese mixture and a generous sprinkle of mozzarella cheese.

Y/N repeated this process several times until the dish was filled with tempting layers of lasagna, covered it with aluminum foil and placed it in the preheated oven. After 30-40 minutes, the mouthwatering aroma of lasagna filled the entire house.

The final process of lasagna will be carried out in the AESPA dorm.

Next on the list were salad and seaweed soup for Giselle. Y/N carefully washed fresh vegetables, including lettuce, spinach, and carrots. Then chopped the vegetables into small pieces and placed them in a large bowl. Y/N also prepared some cherry tomatoes, washed and halved them.

Y/N checked the dried seaweed Y/N had purchased earlier and soaked it in warm water for a few minutes until it became soft and expanded. Afterward, Y/N drained the seaweed and cut it into small, bite-sized pieces for the soup.

To start making the seaweed soup, Y/N brought vegetable broth into a large pot and heated it. Once the broth began to boil, y/n added the chopped seaweed and let it simmer for a few more minutes. Y/N also added finely chopped garlic, green onions, and a few drops of soy sauce to give the soup a savory flavor. The final touch is to add the baby clams to the soup After simmering for a while, the seaweed soup was ready to be served.

While the seaweed soup continued to simmer, Y/N returned to the salad. Added the chopped vegetables to the large bowl, then continued by adding the fresh cherry tomato halves. Y/N also added the prepared seaweed pieces to the salad, providing a unique texture and a fresh, oceanic taste.

For the dressing, Y/N created a simple mixture by combining olive oil, balsamic vinegar, salt, pepper, and a pinch of sugar in a small bowl. Mixed the ingredients until they were well combined and then poured the dressing over the salad. Y/N gently tossed the salad in the dressing, ensuring that every vegetable was coated with the refreshing flavors.

The next dish on Y/N's menu was Gamjatang, Ningning's absolute favorite. Y/N had purchased high-quality pork ribs and a variety of colorful vegetables, including potatoes, scallions, and kimchi. All the ingredients were fresh and vibrant on her kitchen table.

Y/N began by filling a pot with water and placing it on the stove. Once the water was boiling, she added the pork ribs, briefly blanching them to remove any unwanted blood and odor. Afterward, Y/N changed the water and added the sliced potatoes, scallions, and kimchi to the pot.

While everything simmered to perfection in the pot, Y/N prepared the Gamjatang seasoning. Y/N mixed gochugaru (Korean red pepper powder), soy sauce, finely minced garlic, ginger, and other spices in a small bowl. This mixture would give the Gamjatang its signature spicy and savory flavor.

When the ingredients in the pot had softened and released their fragrant aroma, Y/N added the prepared seasoning. carefully stirred everything, ensuring the seasoning was evenly distributed among the ingredients. After a few moments, the Gamjatang was ready to be served.

The final dish Y/N prepared was Karina's all-time favorite, Tonkatsu. Y/N visited local Asian store and bought thin slices of quality pork cutlets. Y/N also gathered breadcrumbs, eggs, and a few pieces of cabbage to accompany the Tonkatsu. All the ingredients were fresh and of high quality.

Back at home, Y/N began by soaking the pork cutlets in salted water for a few minutes to remove some of the odor and enhance their texture. While waiting, Y/N sliced the cabbage into thin layers and set up a bowl with breadcrumbs on one side and a bowl of beaten eggs on the other.

After patting the pork cutlets dry carefully, Y/N coated them in breadcrumbs, making sure every side was evenly covered, then dipped them into the beaten eggs before giving them a second coating of breadcrumbs. The Tonkatsu was now ready for frying. Y/N planned to fry the Tonkatsu in the AESPA dorm so that Karina could enjoy it while it was still hot and crispy.

With all the dishes prepared, Y/N placed them in food containers and loaded them into her car. Y/N was ready to head to the AESPA dorm.

Upon arriving at the dorm, Y/N quietly slipped inside with the dishes to avoid waking the members. Y/N had previously informed the AESPA manager and obtained permission and a key to the dorm.

Y/N placed all the dishes in the kitchen and prepared to reheat the food and fry the Tonkatsu, luckily, AESPA dorm had a spacious kitchen for her to work in. Y/N retrieved the lasagna, removed the aluminum foil, and let it bake for another 10-15 minutes in the oven.

Next, Y/N reheated the Gamjatang and seaweed soup that had prepared earlier.

While waiting for everything to be ready, Y/N readied herself to fry the Tonkatsu. Y/N heated the oil in a pan to the perfect temperature and carefully added the pieces of Tonkatsu. They sizzled as they met the hot oil. Y/N cooked them until they turned a beautiful golden color, ensuring the pork was cooked to perfection inside.

Once the Tonkatsu was done, Y/N lifted them from the pan and placed them on paper towels to remove excess oil. At the same time, Y/N thinly sliced the cabbage, which would accompany the dish.

Y/N finally arranged the cooked Tonkatsu on a plate, placing the cabbage slices around them as a garnish. Y/N also provided a delicious Tonkatsu sauce for dipping. The Tonkatsu looked perfect, with a crispy outer layer and tender pork inside.

The increasingly irresistible aroma wafted through the house and began to reach the bedrooms of the members. It was then that Karina woke up from her morning slumber.

Karina rubbed her sleepy eyes, but then her senses were suddenly overwhelmed by the enticing smell of food. She sat up in bed, her eyes widening, and her drowsy expression turning into one of excitement.

With swift steps, Karina rushed to the kitchen, where Y/N was busy preparing the feast. "Y/N, what are you cooking?" Karina asked in amazement, her face lighting up with a wide smile. She embraced Y/N's broad shoulders and planted affectionate kisses on Y/N's cheeks and lips. Karina was taken aback by Y/N's surprise visit.

Y/N smiled and replied, "I'm making your favorite dishes."

Karina could only shake her head in disbelief, asking, "You made all of this? Doesn't this take a long time? Aren't you tired?" Karina couldn't believe her eyes. There was so much food prepared by Y/N, and it must have taken a considerable amount of time and effort.

"Not at all, it's your day off, so I decided to surprise you all with my cooking," Y/N said affectionately.

Karina, hearing Y/N's words, was overjoyed and touched by Y/N's love for them. She kissed Y/N once more, deeply appreciating Y/N.

Y/N then instructed Karina to wake up the other members. Karina, with a smile on her face, kissed Y/N again and hurriedly went to wake the other members.

Y/N efficiently arranged all the dishes on the dining table. Y/N took the lasagna out of the oven, allowing it to rest for a moment before cutting it into slices and placing them on the table.

The same went for the Gamjatang, salad, and seaweed soup. Everything was neatly laid out.

All the members who had awakened were in for a surprise when they saw the spread. Winter, with joy, started to jump around as she spotted her favorite lasagna ready on the table. Giselle's eyes widened in astonishment as she saw the seaweed soup, and Ningning let out a joyful cheer at the sight of Gamjatang.

"Winter, this is your favorite lasagna," Y/N said with a warm smile.

Winter's face lit up, and she couldn't contain her excitement. "Y/N, you made lasagna for me? I love you!" Winter exclaimed, hugging Y/N tightly.

Giselle, with a gleam of appreciation in her eyes, looked at Y/N and said, "Wow, seaweed soup! You remembered! Thank you, Y/N!"

Ningning was practically dancing with joy as she stared at the Gamjatang. "I can't believe it! Gamjatang! You're amazing, Y/N!" she exclaimed.

Karina returned with the other members in tow, and they were equally surprised by the feast that awaited them. They all gathered around the table, and Y/N couldn't help but smile as watched their expressions of delight and gratitude.

With laughter and chatter filling the room, they all dug into the delicious meal Y/N had prepared. Each dish had been made with love, and it showed in the taste. They couldn't stop praising Y/N for Y/N culinary skills, and they knew that this morning's breakfast would be one of the most special meals they'd ever shared together.

As they ate, they shared stories, laughter, and tender moments. Karina couldn't have been happier to have Y/N as partner, someone who cared so deeply for her and her fellow members.

END

🤭Are you hungry yet?🤭

My Masterlist

[beautyandlifestyleblog86]

Garlic herb pork chop with mushroom and spinach pasta ——

Ingredients:

- 4 loin pork chops

- 8 oz whole grain pasta

- 1 cup sliced mushrooms

- 2 cups fresh spinach

- 3 cloves garlic, minced

- 1 tsp dried thyme

- 1 tsp dried rosemary

- Salt and pepper to taste

- Olive oil for cooking

Instructions:

1. Cook the whole grain pasta according to package instructions. Drain and set aside.

2. Season the pork chops with salt, pepper, dried thyme, and dried rosemary.

3. Heat a large skillet over medium-high heat and add a little olive oil. Cook the pork chops for about 4-5 minutes on each side, or until cooked through. Remove from the skillet and set aside.

4. In the same skillet, add a little more olive oil if needed and sauté the sliced mushrooms until they are browned and softened.

5. Add the minced garlic to the skillet and cook for another minute until fragrant.

6. Add the fresh spinach to the skillet and cook until wilted.

7. Add the cooked pasta to the skillet and toss everything together.

8. Serve the garlic herb pork chops with the mushroom and spinach pasta. Enjoy this flavorful and nutritious meal packed with lean protein, whole grains, and leafy greens.

[classiccookbooks]

Gyoza (Potstickers)

Source: California Wine Country Cooking Secrets (1993)

Yield: 30

Preparation Time: 30 Minutes

1 lb. ground pork

2 cups cabbage, diced

1 cup mushrooms, diced

1/4 cup green onion stems, sliced

1/2 tsp. ground black pepper

1⁄2 tsp. sesame oil

1⁄2 tsp. fresh ginger, finely chopped

1/2 tsp. garlic, finely chopped

1 Tbsp. soy sauce

1 Tbsp. sweet cooking sake (Mirin)

Potsticker wrappers

Peanut oil

Bring pork to room temperature and knead until the fat binds to the pork. Add the cabbage, mushrooms, green onions, pepper, sesame oil, ginger, garlic, soy sauce and Mirin.

Place 1 Tbsp. of the mixture into the center of each potsticker wrapper. Moisten the edges lightly with water and fold the wrapper in half, pressing the edges together. Make sure the edge is tightly sealed.

Heat a small amount of peanut oil in a non-stick pan. Place as many potstickers in the pan as will fit comfortably, without crowding or overlapping. Sauté gently until the edges start to brown. Add enough water to half cover the potstickers. Cover the pan, turn heat to simmer and cook for 4 minutes or until the water has evaporated and the pork filling feels firm to the touch.

Turn the Goyza over, arrange on a platter and serve with Gyoza sauce.

Gyoza Sauce

Combine 1/2 cup rice wine vinegar, 1/2 cup soy sauce and 2 Tbsps. sesame chile oil, Garnish with toasted sesame seeds.

[earnedmagic]

roast pork tenderloin (brined in a herby citrus rub), butternut squash pasta with brown butter and hazelnuts, and sautéed pink apples with thyme.

pasta sauce recipe was self-drafted but inspired by lahbco’s technique of grating the squash.

[sweethoneyrose83]

Rambley's Railroad Menu ( Fanmade) Part 6

Lunch in the Dining Car

Locomotive Club Sandwich: Triple-decker sandwich with turkey, bacon, lettuce, tomato, and mayonnaise, served with a side of coleslaw or potato chips.

Pullman Porter’s Chicken Salad: A light and refreshing chicken salad with grapes, celery, and almonds, served on a bed of mixed greens or in a croissant.

Caboose Chili: A robust and spicy chili made with ground beef, beans, tomatoes, and a blend of spices, topped with shredded cheese and sour cream. 

Caboose Chili Recipe

Ingredients:

- 2 lbs ground beef - 1 lb ground pork - 2 tablespoons vegetable oil - 1 large onion, diced - 1 green bell pepper, diced - 1 red bell pepper, diced - 4 cloves garlic, minced - 2 (15 oz) cans kidney beans, drained and rinsed - 2 (15 oz) cans black beans, drained and rinsed - 2 (28 oz) cans diced tomatoes - 1 (6 oz) can tomato paste - 1 cup beef broth - 2 tablespoons chili powder - 1 tablespoon ground cumin - 1 tablespoon smoked paprika - 1 teaspoon cayenne pepper (adjust to taste) - 1 teaspoon dried oregano - 1 teaspoon salt (adjust to taste) - 1/2 teaspoon black pepper - 1/2 teaspoon sugar - 2 bay leaves - 1 tablespoon Worcestershire sauce - 1/2 cup beer (optional) - 2 tablespoons masa harina (optional, for thickening) - Garnishes: shredded cheese, sour cream, chopped green onions, cilantro, jalapeños, and tortilla chips

 Instructions:

1. Heat the Oil: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.

2. Cook the Meat: Add the ground beef and ground pork. Cook until browned, breaking it up into crumbles with a spoon. Drain excess fat if necessary.

3. Sauté the Vegetables: Add the diced onion, green bell pepper, red bell pepper, and minced garlic to the pot. Sauté until the vegetables are softened, about 5-7 minutes.

4. Add the Tomatoes and Beans: Stir in the diced tomatoes, tomato paste, kidney beans, and black beans.

5. Season the Chili: Add the chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, black pepper, and sugar. Stir to combine.

6. Add the Liquids: Pour in the beef broth, Worcestershire sauce, and beer (if using). Add the bay leaves.

7. Simmer: Bring the chili to a boil, then reduce the heat to low. Simmer uncovered for at least 1 hour, stirring occasionally. The longer it simmers, the better the flavors will meld.

8. Thicken (Optional): If you prefer a thicker chili, whisk the masa harina with a bit of water to make a slurry and stir it into the chili. Simmer for an additional 10-15 minutes until thickened.

9. Adjust Seasoning: Taste and adjust seasoning with more salt, pepper, or spices as needed.

10. Serve: Remove the bay leaves and ladle the chili into bowls. Top with your favorite garnishes such as shredded cheese, sour cream, chopped green onions, cilantro, jalapeños, and tortilla chips.

Tips:

- Spiciness: Adjust the cayenne pepper to control the heat level of the chili. You can also add diced jalapeños or hot sauce if you prefer extra heat. - Vegetarian Option: Substitute the meat with a mix of diced mushrooms, additional beans, or a meat substitute for a vegetarian version. - Slow Cooker Method: After browning the meat and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Enjoy!