Chili-ish? Chili-esque?

On Sunday we had a roast that did not turn out as well as hoped, because SOMEBODY not only overcooked it a bit, but then cut the slices too thick, duh!  (Me.) 

So something needed to be done with this meat to make it useful.  Oh, I know: chili!  One of those things I’d always wanted to learn to make completely from scratch.  Best to start simple though, yes?  Oooh, here’s a recipe on Epicurious (rapidly ascending to Favoritest App Evar) that’s pretty simple: only thing not in the house is this chipotle chili powder.  But I like chipotle, and will probably use it again, so let’s go.

Onions and peppers cook until golden.  I love pretty food.  Then add sugar and spices, then beans and tomatoes, and simmer for fifteen.  Meat is already cooked so it’s added after simmerage and sits for several minutes to heat through, until we have the final product:

Final product in bowl with some cheese on top.  Pretty good but… It doesn’t really fit my mental definition of chili.  It has vague chili flavor and has most of the things in chili and is thus quite chili-like, but it’s just not real chili.  It was still quite tasty and a good first chili attempt and is thus worthy of being enjoyed with my favorite:

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7 Comments on “Chili-ish? Chili-esque?
  1. Vitello tonnato (there’s a post of mine somewhere) also goes great with cold roast beef! Of course substituting the veal for the beef! Chili… Always promises much, but somehow disappoints a little!

  2. I’d probably use a bigger pot, more kinds of beans (Kidney, black, red) , some spicier peppers like Jalapeños, serano, habanero, not sugar, chili powder, cayenne powder, tinned tomatoes, maybe some tomato paste.. and let it cook for a while in the big pot so the chunks of meat get extra tender and absorb the flavours. I like to let some of the liquid cook off too so it’s a bit thicker than runnier… maybe we’ll have chili this weekend and I’ll snap a picture to share

  3. O- I know-“Chilli-iscious”, hehe- Marco’s favorite app too. I have always thought of chilli as the “on-going, slow-simmered, ever-present, fire-house cauldron” where one adds cans of things as it’s depleted and as you see fit . ( My father in law -GRHS-had that theory of his chicken soup pots -from what I know had them going for years. So in this respect- it is an ever changing melting pot where flavours bond and it stays always the same (and tasting while you are at it is a must). The staple for some giant hungry sweaty people that need some more heat to keep them going.

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