Well, holy crap, Batman! When I shopped last week this weekend's weather was
supposed to have been fall-like. So, in view of that and because we likes us some chili, I planned to make chili today. It was nearly 90F and I spent nearly 2 hours in the pool, but it was too late to back out, so chili it was.
I came across, via the Internet, what sounded like a good recipe from the January 2014 issue of
Southern Living magazine. Don't know how I missed it because I practically surgically peruse every month's issue. Never had anything bad from the folks there, so...
Okey-dokey, boys and girls!! This recipe is a "keeper." Well, at least the way I made it. Had to do a little improvisation because I didn't have enough of some of the ingredients.
It's really good and will, as they say here, "set you on fire." Not sure if I had anything to do with it because I altered
it a bit, but it sure was good.
I only had one can of green chilies. No big deal, but I added a can of Rotel tomatoes with chilies, along with the required can of unseasoned tomatoes.
I did use 2 pounds of beef, but half was ground round. I like the body the combination of ground and chunk gives chili.
Pretty much left out the water. I thought there was plenty of liquid because of the added tomatoes and all the broth. I think I was right after seeing how it cooked up. I did let it simmer for a long while, though, mostly because I had the time and wanted the flavors to get nice and cozy.
No mention in the recipe about salt but, I attributed that to all the canned ingredients. I sampled it and added a scant 1/2 teaspoon of salt. I'm not a salt eater. Just me, but it seemed just fine and Glenn added only a slight single shake of salt at the table.
I topped mine with shredded cheddar cheese. Glenn had his nekkid. We finished up the last of the homemade baguette with butter and, as usual, iced tea.
Made a bunch, too. We each had a huge bowl, I put another meal's portion to go to the freezer and there'll be enough for supper tomorrow.
