With all the cold weather across the country, we have had our share. Because my financial controller tells me that chili is for cold weather - she eats it in the summer, but not at home - I decided to make my usual batch. Four pounds. When I started making chili, I had to make enough to feed six people and four pounds worked out just fine. Besides, my cooking pot only holds four pounds. I have tried making lesser amounts, but it just doesn’t turn out the same. If we need only one pound, I make four and dip out a pound.
Cooking chili is not easy. You have to go through a lot of steps, including cutting up the meat into bite size bits and then bringing the whole concoction to a boil for just the right time, before you turn it down to a simmer for about six hours. Then, you have to put it in the refrigerator over night to let it "blend."
She’s still trying to convince me that chili is not just for breakfast anymore.
"How about if you have ribs with the chili?"
PMO
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