Green Chili Stew

 Imbolg is also a fire festival, so that means you can balance out all those creamy things with spicy things to make you think warm thoughts. I mean, who doesn't love chili in the depth of winter? 

This recipe is one for the working person who doesn't have time for stirring a big batch of chili all day. (Seriously?) This is a dependable do-ahead and shelf-special combo. Get the ingredients assembled ahead of time for a fast throw-together before work. 

Hint: Use your food processor to save time and money. Buy a bag of yellow onions. Label at least 5 one-quart Ziplock freezer bags with a Sharpie to say, "ONION."  Get out a big bowl of cold water. Remove the skin and dump the onions in the cold water. When all the onions (yes, ALL!) are in the water, open all the bags and get them ready. A kitchen helper is good for this. Shred the onions in your food processor to the shape you like. I like mine fairly chopped, but the slicer is good if you like that cut. Do what you will use. Fill each bag with 1-2 cups of onion. One cup is best, but don't fuss. Process all the onions and get them in the bags. Squeeze out the air and seal them up. Freeze flat. Once frozen, you can stack them or throw them in a bin or however you organize your freezer. Now you have a cup of onion anytime you need it! Save, wash, and re-use the bags. 

I personally brown the meat and onion the night before and stow it in a sealed bowl until morning. The rest of the ingredients can sit on the kitchen counter next to the slow cooker or Instant Pot. In the morning, I dump the meat mix and the rest of the ingredients while I'm still slugging that first morning cup of coffee, because I don't have to think. Everything was measured the night before! All I have to do is dump and remember to turn on the slow cooker. 

Dinner is served that night. Da Roomie loves it when I make Bisquick Biscuits after work, and they're no trouble to mix up a few and pop them in the oven since they are no-roll, just spoon on to parchment and bake.