Quarantivity chili

            Pre-quarantine life canted heavily toward utility and efficiency, but our windfall of unspent time has bred experimentation and improvisation. Isolation’s fertilizing effects on creativity are manifesting in prolific artistry and innovation. For me, quarantivity tends to brew in the kitchen.
            Take last night’s chili. It began with the standard onions, garlic, ground beef, cumin, cayenne, chili powder, crushed tomatoes, salt, pepper, and way too many beans (accustomed to cans, I overplayed the soaking method ). Then I browsed recipes and took inventory of ingredients on hand. I kept smelling and tasting. Too bland, too watery, too beany; add this, add that.
 
Resulting additions:

• half a red pepper
• half bag of chopped kale
• second box of crushed tomatoes
• can of refried beans
• tsp. oregano
• tsp. basil
• 2 Tbs. masa flour
• tsp. cinnamon
• 2 ounces of bittersweet baker’s chocolate

Toppers:

• shredded cheddar
• dollop of whole milk yogurt
• fresh chopped chives

 
Best. Chili. Ever. Good thing. We’ll be eating it for weeks.
 
My 60th year in 60,000 words
Day 255:159 words, TOTAL = 41,796; 18,204 remaining

ACCIDENTAL OMISSION: 1/3 c. frozen corn