I told you I love my BFSs for lunch! I made a quick chili in my cast iron pan, with ground beef, kidney beans, tomato sauce, and spices. The hardest and longest job was chopping all the veggies. The whole thing took maybe half an hour. I used all the veggies I had in the fridge, except for the sugar snap peas. There's cauliflower, celery, broccoli, cucumber, carrots, onion, green pepper, tomato, and mixed greens. I also mixed cubes of marble cheddar in with the veggies. The salad is then topped off with the warm chili, cold sour cream and salsa, and tortilla chips.
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