Saturday 11 February
This chili slow-cooked and perfumed the house all day.
No bell pepper this time around, and we added some chile drizzle from last Saturday as well as some flaked medium Chimayo chile to give the pot some heat. Another change: we put the spiced meat and onions right into the crockpot as soon as the beans were tender, but held the crushed tomatoes back until the last hour or so; they cooked down just fine in the time they were given.
A big bowl of this, and a couple of slices of Holt's fresh-baked bran bread, and we were happy.
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