Chili isn't something I ate often growing up and I'm not even sure if my mom ever made it (to be fair, back then I probably would have refused to eat it anyway). As such, I really had no idea what was supposed to go into it or how to make it, but Yuki wanted to have it for dinner, so I decided to see what I could do. I looked at a few recipes online and found that there was pretty much no "standard" basic recipe, so I pretty much just winged it. At first I thought I'd measure the spices I was putting in, but I ended up tinkering with it so much that I just gave up on keeping track. For spices, there was a bunch of chili powder, a health dose of cumin, a fair bit of garlic powder and cayenne pepper, plus dashes of salt, black pepper, and oregano. To give it some mass, I included a pound of ground beef, a diced medium-sized onion and carrot, 1/3 each of yellow and red bell peppers, a can of kidney beans, and two cans of diced tomatoes. Hefty stuff. Mixed together, it was allowed to bubble away gently on the stove for a little over an hour.
Obviously that is far too much chili for two people to eat in one sitting, but we were in luck. Peter Traylor and his girlfriend Mari were passing buy and called to ask if we wanted to meet up. As they hadn't had a proper dinner yet, we invited them over to Yuki's for a light dinner and drinks. I grabbed some Coronas, which went really well with the chili, Yuki picked up some tortilla chips (also not easy to find in Japan) and the four of us spent the evening hanging out together.
Before we new it, it was time for them to catch their last train home, a long long ride out to Moriya. I've gotta give props to Peter for making the haul into to Tokyo to hang out with us as often as he does. It's time consuming as hell and certainly not cheap, but he's always a good sport about it and it's always a better time for having him there.