It’s a miserable spring day … even more miserable being self-isolated because of the covid-19 pandemic … but nothing can cheer you up like a steaming bowl of chili with some nacho chips 
Kelly checked the pantry … and … no ground beef, no red kidney beans, and no nachos 
But not to worry as the key words for these weeks is improvise, improvise, improvise!!
Okay, so Kelly found and used:
1 2lb. Boneless Pork Roast (thaw out overnight if frozen)
1 oz. Frank’s Red-Hot Sauce
3 tbsp. Chili Powder
1 Can Diced Red Tomatoes
1 Can White Kidney Beans
1 Medium Red Onion
1 Medium Green Bell Pepper
3 tbsp. Chili Powder
2 oz. Cheddar Cheese
3 Slices Rye Bread (toasted and buttered – sliced in half
Kelly then:
· Preheated the oven to 280 degrees
· Removed any extra fat from the roast
· Rubbed the roast with Frank’s Red-Hot Sauce
· Sprinkled and rubbed the roast with chili powder
· Set the roast in the oven in a covered casserole dish (a little water on the bottom)
· Roasted in the oven for 4 hours (yes, 4 hours)
· Hand shredded the roast once it had cooled down
· Put the pulled pork and the remaining ingredients (except the cheese and bread) into a dutch oven
· Stirred the ingredients of the dutch oven and let simmer on the stove top on low for a couple of hours
· Served the chili in a bowl with shredded cheese on top and a bowl of buttered toast
This was good, I mean really, really good – Zeke the Dog wanted two helpings!! So … another alternate success!!
For supper tonight I’m making homemade pierogies (pierogies / perogies – tomato / tomatoe, meh!!) with a cheese and potato filling – and served of course with bacon, fried onions and peppers, and a dollop of sour cream on top. Tomorrow, Kelly’s making burger patties – I’m making meatballs from scratch and my Italian tomato sauce to use later during the week.