You know ServSafe rules have become habit...

[rikibeth]

... when you're tasting a pot of chili AT HOME, and you grab for a plastic spoon.

It's damn good chili. shadowflyer added an entire can of chipotles en adobo to it, and it was fierce, but we ate it with lots of cheese and sour cream, and now the leftovers have gotten additional meat and additional tomatoes, and it's down to pleasantly hot.

So I'm going to go eat chili.

Comments

[princejvstin.livejournal.com]

Recipe, Riki?

Please?

[rikibeth.livejournal.com]

Huh? A recipe? For chili?

It started out as vegetarian chili because we had no meat thawed. A can each of black beans, small red beans, chick peas, and kidney beans, regular crushed tomatoes in the large can, a can or two of Ro-Tel (Hunt's diced tomatoes with mild green chiles works too), some chili powder (I think what we have on hand is Tone's), a spoonful of cocoa powder, and -- here was the mistake -- an entire little can of chipotles en adobo. Adding a second can of kidney beans and a second 28 oz can of crushed tomatoes did not calm it down all that much, nor did the handful of cornmeal (ordinary stoneground, I had no masa harina in the house, but masa's really better) or the couple spoonfuls of sugar. Oh, and I am pretty sure diced onions and garlic went in there. You'd have to ask Mark.

The leftovers from that batch got about a pound of ground beef, browned separately, added to it, and another 28-oz can of tomatoes. Possibly also more beans -- again, ask Mark.

Moral of the story: for one 5-quart dutch oven of chili, use no more than HALF a can of chipotles en adobo.