It is cold outside. Crazy single digit cold. I hate leaving the house and I'm a total crybaby about it.
Nothing combats freezing toes and all-out body shivers more than chili. Well, maybe macaroni and cheese, but not by much.
This is the first time I've made chili from scratch - I usually just make white turkey chili from a little packet. I wasn't impressed with it, but Troy is in love with it and therefor he's been eating all of the leftovers. We served it with a little slice of dark honey wheat bread instead of crackers.
I just don't think that it was taste-y or hot enough. I would give it a 3/5. Troy says 5/5. The orange bits are shredded carrots. I've had a weakness for them since back in the day when we would get chicken quesadillas at the Bullfrog Brewery. Now I always put them in my quesadillas and chili - I think that it just add something: texture, taste, bulk and good memories. All of the above or any one.
The recipe goes so: 1 large chopped onion, 2 cloves garlic, 1 japaleno pepper diced and 1 lb of chicken cubes cooked over medium-high heat for 5-7 minutes. Add 1 can of fire roasted tomatoes, kidney beans, chili powder salt and water. Simmer. Done.
I skipped out on the cilantro because I'm not a fan of it and maybe that's what it was missing. It was also missing fire so I should have dumped some hot sauce or cayenne pepper. The jalapeno just didn't cut it, even though I left in the seeds.
At any rate, it was just as easy as making it the lazy way with pre-bought everything. I'm positive I'm not done beating this sad horse. Winter is far from over.
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