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Today's recipe comes from the bottom of this page, and is in part thanks to Venerable Red Dragon Silverstar, who seems to have some vested interest in me getting fed for some mystery reason.
Okay, the usual litany of changes and observations:
I don't give two craps about 'keto' or whatever, so I tossed in some beans. This was in part for fiber reasons and in part because it's hard for me to imagine chili minus the beans, although I know it's done in places. Those places aren't my kitchen. Yeah it's glycemic and probably bad for the diabetes but... it's delicious.
While I was chopping garlic I just sorta went "ehhh you know, we have 3/4ths of a head here and that's not MUCH more than the recipe calls for, let's peel and throw in the whole thing" so now we have Extremely Garlic Chili. I'm not complaining.
Browning onion sure makes the bottom of the pot... uh, brown, doesn't it? Maybe I wasn't burning the garlic/onion mix on the sausage & cabbage after all. I'm starting to get the feeling you have to WORK to burn onion.
Our can-opener broke (or something? It sure isn't opening cans anymore) in the middle of popping the second can of diced tomatoes, so the BF broke out his old swiss army knife. (Someday I have to find out if he was a scout or what.) Anyway we got that open, I just wanted to mention it so I can remember to get a new can opener.
Measuring out the spices was tough because the cumin and oregano were hard to get 'flowing' through the big holes in the sprinkle lid. Instead of popping those off and scooping out half-spoons or whatever, I just kinda went SHAKE SHAKE SHAKE SHAKE. I may have used too much or not enough. ... Whatever good enough.
You can see the coarsely-chopped garlic cloves, if you look.
...
I have no complaints about this chili. Like, maybe if I'd have thought about it, I'd have added some hot sauce during cooking, or something. I dunno. This is a perfectly fine meal and I'm happy to have made it. It's NOT quite as good as the chicken chili I made a while back, I think.
Maybe I have to figure out what the difference is and start working towards that.
Anyway FOOD WAS MADE.
Okay, the usual litany of changes and observations:
I don't give two craps about 'keto' or whatever, so I tossed in some beans. This was in part for fiber reasons and in part because it's hard for me to imagine chili minus the beans, although I know it's done in places. Those places aren't my kitchen. Yeah it's glycemic and probably bad for the diabetes but... it's delicious.
While I was chopping garlic I just sorta went "ehhh you know, we have 3/4ths of a head here and that's not MUCH more than the recipe calls for, let's peel and throw in the whole thing" so now we have Extremely Garlic Chili. I'm not complaining.
Browning onion sure makes the bottom of the pot... uh, brown, doesn't it? Maybe I wasn't burning the garlic/onion mix on the sausage & cabbage after all. I'm starting to get the feeling you have to WORK to burn onion.
Our can-opener broke (or something? It sure isn't opening cans anymore) in the middle of popping the second can of diced tomatoes, so the BF broke out his old swiss army knife. (Someday I have to find out if he was a scout or what.) Anyway we got that open, I just wanted to mention it so I can remember to get a new can opener.
Measuring out the spices was tough because the cumin and oregano were hard to get 'flowing' through the big holes in the sprinkle lid. Instead of popping those off and scooping out half-spoons or whatever, I just kinda went SHAKE SHAKE SHAKE SHAKE. I may have used too much or not enough. ... Whatever good enough.
You can see the coarsely-chopped garlic cloves, if you look.
...
I have no complaints about this chili. Like, maybe if I'd have thought about it, I'd have added some hot sauce during cooking, or something. I dunno. This is a perfectly fine meal and I'm happy to have made it. It's NOT quite as good as the chicken chili I made a while back, I think.
Maybe I have to figure out what the difference is and start working towards that.
Anyway FOOD WAS MADE.
