I hadn’t expect this it was food for convenience, for ease - mustn’t it then taste like compromise? I made a hasty pot of chicken chili in the hazy newborn days this summer because I hadn’t then or now shaken this obsessive need to only consume meals that can be eating on or with tortillas, and everyone declared it the best dinner in a long time. I could overlook the instant tapioca, jars of salsa, cinnamon, chocolate, onion powder, garlic powder, taco seasoning mix and celery on the front page of Google’s results that might be someone’s thing, just not mine, but I kept getting stuck on one point: if we’re going to run the slow-cooker for 5 or 10 hours, or simmer a chili on the stove for 3, why start with canned beans? Dried beans are more economical, more flavorful and will plump up splendidly in either of those cooking times without any presoaking nonsense.Īnd so I had to fiddle up my own recipe. While I’m hardly aspiring towards the Texas Gold Standard of chile con carne - chunks of beef, lots of chiles, and ftlog, no beans - I think there’s something to a fairly straightforward, excellently-seasoned chili. And, well, as that’s how we got here in the first place, it seems appropriate enough to step into the year 2016, the year this website turns ten, not fighting this at all. ![]() It wasn’t because recipes out there weren’t good, or well-reviewed and certainly not because they hadn’t made countless other people out there content at mealtimes, but because they weren’t what I was looking for. Although I am firmly of the belief that the internet needs another recipe for chicken crockpot chili like your groggy narrator needs another morning of her mini-humans rousing her before 6 a.m., when I went to make my own one night, I was dissatisfied with what I found.
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