Sunday 25 September
The weather is getting cool, so a long-simmered bean dish is appealing, especially when it can go in the slow-cooker and be ready when we get home from the office.
The classic chili con carne needs little elaboration. We soaked pinto beans overnight, and this morning we fried up a pound of ground beef and a couple of chopped onions seasoned with tablespoons of ground coriander, cumin, and the beautiful chile de Nuevo Mexico that Phoebe brought us. That got poured in with the beans to simmer all day, but unfortunately we forgot to change the soaking water, which was at too high a level. The result was a little soupy, especially after we added the large can of crushed tomatoes and the shot of red wine vinegar when we got home. But who cares - it was damn good chili soup.
No comments:
Post a Comment