By 2020 begins. The new year arrives and with it, the specific optimism of January — the feeling that everything is possible, that the calendar has been wiped clean, that the woman standing in this kitchen has a year ahead of her that could hold anything. I've learned not to make predictions. Cancer taught me that. But I make plans, and plans are different from predictions. Predictions are about outcomes. Plans are about intentions. My intentions for 2020: keep cooking, keep running, keep the garden growing, let Tom in further, watch my children become more of who they already are.
Tom met the kids properly on January 4. A Saturday. A casual visit — "Tom is coming over for lunch." Mason was nervous in the way Mason is nervous about everything: quietly, internally, with a slight increase in question volume. "What does he eat? Does he like rocks? Is he staying for dinner?" I answered everything: "Most things. Yes. Maybe." Tom arrived with Duke the chocolate Lab and the obsidian he'd promised and a calmness that filled the room without overwhelming it.
Mason showed Tom the telescope. They talked about stars for thirty minutes. Lily showed Tom her riding ribbons. He said, "Two ribbons from two shows? That's a fifty percent podium rate," and Lily had no idea what podium rate meant but she understood from his tone that it was a compliment and said, "Thank you," which is the most polite Lily has been to a stranger in her entire life.
Duke and Hank lay on the living room floor together, two old dogs sharing a space, and the house felt different with Tom in it — not cramped, not invaded, just... fuller. The way a cup feels different when it's full. Not better necessarily. Just more of what it was always meant to hold.
I made tacos for lunch. Simple, accessible, kid-friendly. Ground beef, seasoned with cumin and chili powder, served with shells and cheese and lettuce and tomato. Tom ate three. Mason ate two. Lily ate the cheese and the shell and left the beef on the plate in a small pile that she informed Tom was "not what horses eat." Tom said, "What do horses eat?" and Lily launched into a ten-minute dissertation on equine nutrition that Tom listened to with his full attention, which is when I knew — really knew, in the place below thought where knowledge lives — that this man was someone I could love.
That Saturday called for something I didn’t have to think too hard about — something that would fill the kitchen with good smells while I was paying attention to more important things, like whether Mason was warming up and whether Lily was going to eat anything at all. A Hearty Tex-Mex Chili fits that kind of afternoon perfectly: ground beef, bold seasoning, everything simmered together into something that feels like a full table without asking too much of the cook. It’s the recipe I reach for when the house needs to feel a little more like itself.
Hearty Tex-Mex Chili
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Servings: 6
Ingredients
- 1 1/2 lbs ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1 tablespoon olive oil
- Shredded cheddar cheese, sour cream, and sliced green onions for serving
Instructions
- Brown the beef. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until no pink remains, about 7–8 minutes. Drain excess fat.
- Soften the vegetables. Add the diced onion and bell pepper to the pot. Cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook 1 minute more until fragrant.
- Add the seasoning. Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne (if using). Let the spices toast with the meat and vegetables for about 1 minute, stirring constantly.
- Add tomatoes and beans. Pour in the diced tomatoes and tomato sauce. Add both cans of drained beans. Stir everything together and bring to a gentle boil.
- Simmer. Reduce heat to low, cover partially, and simmer for 30 minutes, stirring occasionally, until the chili thickens and the flavors meld. Season with salt and black pepper to taste.
- Serve. Ladle into bowls and top with shredded cheddar cheese, a dollop of sour cream, and sliced green onions. Set out corn chips or warm bread on the side if you like.
Nutrition (per serving)
Calories: 420 | Protein: 32g | Fat: 16g | Carbs: 34g | Fiber: 9g | Sodium: 680mg