

By recipe, I don’t mean some written down rigid list on ingredients and processes, I mean more in the way of each distinct type of chili. I also have perfected my various chilis over decades and only one, my white chicken chili (which barely counts as chili IMO), has cumin in it. I am sure your chili is great, but I’d almost certainly prefer mine as I consider it perfect.



Even with a 40 hour work week, this can be how it ends up. With a 60 hour work week, I’m surprised you can even fit in the cleaning. It’s rough. I don’t many recommendations anyone else hasn’t already mentioned (try to work less hours, which may not be possible). I think you need to, somehow, try to fit in a small window of time that is just for you. Even if it means giving up a small amount of sleep. I had to do this to retain some sanity. I found that trying to prep my meals in batches saved me some time as well. I used to work 40 hours a week on paper, but there was also an hour unpaid lunch and 2-3 hours of daily commute, so I was gone from home 12 hours a day. I’ve been doing this for 20 years, and the only thing I can say that as the kids get older it gets easier. When they can feed, dress, and entertain themselves, it makes it much easier. Also once they eat adult meals so you aren’t making several different things at once. Hang in there man.