If you read the title, you’ll realize I felt the need to experiment with chili. Chili isn’t hard to make, and I always ignore the beans-vs-beanless chili battles and just make whatever I want. I wanted to make chili to go with the beer bread (see previous post) for my dad because he was visiting this past Wednesday. I didn’t want to make him wait forever for dinner though, so instead of cooking the chili for hours and hours, I simply made it the night before and put it in the fridge over night. When I got home from work on Wednesday I took it out, added a bottle of beer, and cooked it until it was heated through. Easy!
I didn’t make this into a thought out, thorough recipe, because that’s just not how I cook. Also, I was trying out products I don’t usually use. You’ll figure it out.
Here are some things I tried out:
I had such a good experience with Trader Joe’s cut pancetta, I figured I might as well try the bacon too. I DID NOT LIKE IT. It was gross. It was all one big lumpy clump of thick hunks of fat. I ended up cooking it for flavor, then removing most of it because it looked awful. I will not be trying this again.
I wanted this to be wicked simple and lazy to make. So for the first time ever I bought prepared Mirepoix at the grocery store. It wasn’t anything exciting, but it sure was easy.
If you’re going to add diced tomatoes, why not have them be fire roasted and come with chiles? It made sense to me, and so I tried it, and I liked it.
I also used ground beef, obviously. And kidney beans too. For flavor I used paprika, cumin, chili powder, cayenne, garlic powder, Worcestershire Sauce, tomato paste, salt, pepper, and a bottle of beer.