Edible Chili, Finally

Yesterday I made chili. It is edible, finally! I used cubed beef instead of ground. I didn't empty the whole spice and herb cabinet into it. It is resting in the refrigerator now and will have the final touch-ups to it today. I cut way back on the chili powder, six tablespoons is too much, and increased the amount of cumin, to me the taste of chili is the taste of cumin, and simmered all of it with tomatoes for about four hours. I had it with rice and chopped fresh onion and a lot of cheese. It was presentable but the real test will come today. A good pot of chili needs a day to rest.
I also cooked up some pinto beans in another pot. Here the dumping of the herbs and spices got their day. Cilantro and parsley and chili peppers and basil from the garden went in also. Onion and garlic and carrots from the refrigerator made their debut also. I had a ham bone and some ham scraps in the freezer and they plopped in also. I haven't tasted the beans yet but I think that they will be too salty from the ham. If they are, in will go some potatoes and beef broth to cut the salt and the result will be bean soup. I didn't add salt as I never salt anything that I cook unless it is stir-fry. The stir-fry gets blessed with soy sauce.
I learned an interesting thing yesterday. Vegetarians and Vegans eat oysters. It is because oysters have no nervous system and therefore can feel no pain and oysters are a sustainable resource. I have never been overly fond of oysters, Oysters Rockefeller are a huge exception, but I wonder if the same conditions apply to clams and scallops and mussels. I am very fond of all of them. I am not a big fan of steamers but fried clams, Clams Casino, fried scallops, and mussels in wine sauce make me think of those halcyon days living near New Bedford and having the pick of the finest seafood in the country. I will close now as the keyboard is getting a bit squishy from the drops of saliva.