Note: I put this in the Beef sub-forum because the chili is made with beef.
One of the wretched days we had last week I made a batch of chili last minute on a whim. I typically like to make it early in the day and let is simmer for hours. That didn't happen this time but I still hoped I could put together a decent batch in a hurry. It came out really well and we managed to eat almost all of it. Not enough left for a meal again but enough to smother a couple baked taters. That is what I decided I wanted for my birthday dinner last night.
Chili heating up
Cut up some jalapenos and onions
Taters cooked. i like to cut up the "meat" of the tater and load it full of butter
Ladle on a generous serving of chili and add a pile of aged extra sharp cheddar
Jalapenos, onions, and a good dollop of sour cream. I'm ready to eat
Tracy started a new job yesterday and had to go into the office for all the HR stuff and her orientation. She was expecting to see a big ol' steak or two defrosted for dinner and was amazed to see that I had things set up for this. She was also happy about it. The night I made the chili she mentioned doing the taters and it just hit me like a good idea. These were really good and the chili had gotten much better sitting in the fridge for a couple days. Not that it was bad in any way the night I made it, but it just got better, more balanced, and rounded out with the flavors melding....much like pasta sauce I guess. I was happy with this and it really hit the spot.
Well folks this one was simple, basic, short, and to-the-point. It's a wrap
Y'all take care an stay the course of safety.
Robert
One of the wretched days we had last week I made a batch of chili last minute on a whim. I typically like to make it early in the day and let is simmer for hours. That didn't happen this time but I still hoped I could put together a decent batch in a hurry. It came out really well and we managed to eat almost all of it. Not enough left for a meal again but enough to smother a couple baked taters. That is what I decided I wanted for my birthday dinner last night.
Chili heating up
Cut up some jalapenos and onions
Taters cooked. i like to cut up the "meat" of the tater and load it full of butter
Ladle on a generous serving of chili and add a pile of aged extra sharp cheddar
Jalapenos, onions, and a good dollop of sour cream. I'm ready to eat
Tracy started a new job yesterday and had to go into the office for all the HR stuff and her orientation. She was expecting to see a big ol' steak or two defrosted for dinner and was amazed to see that I had things set up for this. She was also happy about it. The night I made the chili she mentioned doing the taters and it just hit me like a good idea. These were really good and the chili had gotten much better sitting in the fridge for a couple days. Not that it was bad in any way the night I made it, but it just got better, more balanced, and rounded out with the flavors melding....much like pasta sauce I guess. I was happy with this and it really hit the spot.
Well folks this one was simple, basic, short, and to-the-point. It's a wrap
Y'all take care an stay the course of safety.Robert
! Nice work man!
