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I just made "chili" in all the ways you aren't supposed to. I sauteed up some garlic/onion/carrots, then stirred in some dried beans that I didn't bother to soak, threw in a few cans of tomato sauce, some tomatoes, some pepper and cumin, let simmer for about three hours. The beans are just about perfect, firm and tasty, not mushy at all. I added more tomatoes, salt, and some other stuff near the end. Then, at the very end, I stirred in fresh ground chipotle powder and the pulled pork I made over the weekend that wasn't getting eaten fast enough. This was basically "holy gently caress I have a lot of beans, and even the quick soak will put my chili too far behind where I want it, so screw it". It's more of a chili-like substance than eight hours of slow cooked goodness, but I'm eating a bowl right now and enjoying the hell out of it.
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Feb 22, 2012 07:33
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| # ¿ Apr 25, 2024 15:12 |
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