Chili tonight

[crafty_packrat]

I've just finished a double batch of chili -- that should last me for a week and half or so. Served over rice with a bit of sour cream to cut some of the heat, it'll keep me going through work.

Comments

[laughingrat]

Oh, YUM. May I inquire as to your recipe/general method?

[crafty_packrat]

I use the recipe for Turkey Chili from Going Solo in the Kitchen, which is one of my favorite cookbooks.

It is a bean-tomato(sauce)-and meat chili, though I suppose you could opt out of the meat if you wanted it vegetarian. I add cocoa and cinnamon, because I always have. It's finished with cider vinegar, which some people don't like, but I love the paradoxical sweetness that you get.

[sanj]

Oh, I approve. That will stick to your ribs.

[crafty_packrat]

I need to get more Gebhardt's chili powder. The stuff from Whole Foods is a bit to strong on the roasting, I think.

[crafty_packrat]

I'd hope so, or I'm doing something really wrong.

I kind of want to make mac and cheese to go with it, but I'm trying not to go to the supermarket more than once week these days, and though I have macaroni and cheese here to make it from scratch, the cheese is Dragon's Breath...

[delia]

That sounds so good right now.

[crafty_packrat]

It is pretty good...