Cornbread and leftover venison chili
Always make more chili than you need so you can enjoy it after a bit of marinating in itself.
Cost per person, $2.30
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8 replies
Is it even possible to not make extra chili? I just always make sure I have enough containers and room in the freezer to freeze about half of it.
I have a recipe that only makes enough for one person. Three ingredients.
I can't imagine a chili that I would like with only three ingredients. Two ingredients are meat and some sort of chili pepper, otherwise it's not even "chili".
Try it. It's surprisingly chili like and tasty.
1 can kidney or cannelloni beans, drained, rinsed.
1 can herbed tomato sauce
1/4 cup packed finally chopped cilantro
That might be good, but it's not a chili. I'm an unfortunate soul that the cilantro would absolutely ruin that dish for me.
Truly, that is one of the most hilariously elusive aspects of stew / melange-cooking, for me. Like-- usually all is well (more or less) eating the hot, finished meal, but sometimes it's a complete mystery WTF it's going to taste like, the next day.
Sometimes the whole thing levels-up miraculously overnight, but sometimes it's doggone UNEDIBLE. I mean, usually it's not that dramatic, but when it is... hokey smokes!
So yeah, I get that there's chemistry involved, there's subtle flavors interactions ... oil & water saturations, and yadda-yadda. And of course, I'm the type of dumbass who never properly studied or trained upon all that. 😄
I HAVE figured out one thing though, mateys-- adding a bit of cinnamon (and arguably MSG) is unexpectedly GOOD upon... almost anything!
My problem is scoville units. Sometimes the next day the heat is gone and sometimes it's jacked. I have definitely noticed that chili powder based tends to mellow but fresh peppers based tends to get hotter.
That sounds about right, just that I'm utterly addicted to capsaicin, so it's pretty much all the same to me. 😄