In preparation for the Nelson Institute Chili Cook-off tomorrow and in response to some ground meat that really needed to be cooked, we decided to make some chili. The prep was rushed and lots was going on, but it came out ok.
I stubbed my toe on the cayenne and was undisciplined with the cumin and coriander. It was a bit too spicy for Francie and Zora, but the flavor was pretty good. I added another cube of the secret ingredient toward the end. A good daub of sour cream and some scallions improved the taste further.
(p.s. there is another secret ingredient, but it is a secret)
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