I am a creature of habit. I have the same routine for getting ready for bed: brush teeth, mouth wash, rinse face, wash face, dry, toner (if expense allow), air dry, lotion, bed. Every night. And I’m not lying to you when I tell you that this chili is my go-to dinner. Weekly we have this routine of chili, but that really means that we have it three times a week because it serves six. Once, we ate a serving for four in one night.
Start with a baked potato. Scrub well, and then microwave until it’s soft. Mine was whistling and crackling up a storm. I let it. The torture for the poor little guy paid off, because it was cooked perfectly. Mine only took about 8 minutes total, four on each side. Of course, add butter. I’m not sure if you know how good butter is. I get that it’s fattening and all of that. But seriously. Real butter. Do yourself a favor and just use it. Use a smaller portion of it, it’s not going to kill you. It’s something natural in your body, your body and thighs will accept it with glee.
This is my secret weapon. Cumin. Oh how I love cumin. Sprinkle a bit of this on your potato and when you bite later, your guests may describe your spices as a bit of magic. And cumin is. Magic. More on that later.
And now it’s time for the Chili topping. This is easy and you can have it by itself too of course. Either way, you’ll be so happy you have 6 servings.
Malaysian Peach Chili and Baked Potato
1 lb ground beef or ground turkey
1 1/2 tablespoons Malaysian Spice
1 large can diced tomatoes in juice
1 can peach salsa
1 can corn
1 can black beans
1 cup shredded cheese
Brown meat in large skillet until almost brown. Add Malaysian spice to taste. My mom’s friend Gail got this for me, and I am not sure where she got it. But any spice store should have it for you, or at least something similar. While browning, place everything else expect the cheese into a large crock pot (tomatoes, corn, black beans, peach salsa). But any spice store will have it for you. Explore. Drain oil if cooking beef, if you choose turkey you are probably fine. Pour meat into crock pot with the rest of the ingredients. Place lid on top, set to high for one hour. Enjoy. Again, again, and again,