The chili

   December 17, 2010 1:21 pm    0

 

This past fall, I wrote a column about what I now call “the chili.” It’s a blend of 26 ingredients and simmered at least 2 hours. I wanted to make a batch over vacation, here. The only problem was that in the hours leading up to dinner, we weren’t going to be home. I needed a way to make it simmer while we were gone.

Maybe it’s common sense to you guys, but to me it was an epiphany. Make the chili hours earlier, when I had time, heat it all up in a pot on a stove. Once it was cooked I put it in the slow cooker on high. We went and did our thing and when we got back, it was fully simmered and not burned and completely safe.

Now, if I could just remember not to fill the Crock Pot too full, I wouldn’t have to spend 15 minutes cleaning chili juice off the counter, the cupboards and the floor.

Here’s the recipe for The Chili.

 

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