Recipe notes
Sep. 26th, 2006 02:54 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
e_julianaMade Spicy Chicken Black Bean Chili last night - first time I've ever made chili.
I deviated from the recipe a bit (no surprise): I added parsley, cilantro, and red & green bell peppers, used Guinness in place of the last bit of chicken stock (what? I ran out & beer is what I had), overcooked the chicken a bit (oops), & left out the cumin (didn't have any).
What I'd do differently: reduce the amount of liquid and not drain & rinse the beans (both pinto & black). Use all black instead of half pinto. Cook the chicken less, and maybe buy boneless skinless thighs instead of boning & skinning them myself. Use cumin - I like the flavor. Use red or yellow onion instead of white - the flavor's too sharp among the pleasant spiciness of everything else. Simmer it longer - the recipe only had me simmering for 15 - not enough time, I think. If I simmer longer, though, I'll probably leave out the green peppers and put mushrooms in their place.
What I'll keep: The Guinness adds a nice kick. The cilantro, parsley, and red bell pepper are tasty.
A cheap and tasty meal that will last a while. Pretty good. Also, an excuse to eat sourdough bread! Yay!!
I deviated from the recipe a bit (no surprise): I added parsley, cilantro, and red & green bell peppers, used Guinness in place of the last bit of chicken stock (what? I ran out & beer is what I had), overcooked the chicken a bit (oops), & left out the cumin (didn't have any).
What I'd do differently: reduce the amount of liquid and not drain & rinse the beans (both pinto & black). Use all black instead of half pinto. Cook the chicken less, and maybe buy boneless skinless thighs instead of boning & skinning them myself. Use cumin - I like the flavor. Use red or yellow onion instead of white - the flavor's too sharp among the pleasant spiciness of everything else. Simmer it longer - the recipe only had me simmering for 15 - not enough time, I think. If I simmer longer, though, I'll probably leave out the green peppers and put mushrooms in their place.
What I'll keep: The Guinness adds a nice kick. The cilantro, parsley, and red bell pepper are tasty.
A cheap and tasty meal that will last a while. Pretty good. Also, an excuse to eat sourdough bread! Yay!!
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Annnd
Date: 2006-09-26 11:00 pm (UTC)I learned myself the whole "not draining the beans" after my first chili mis-fire. ANNNNND I subbed boca burgers for ground beef. Totally fooled my Dad and sister in law (who's a vegetarian)
Yeah. I think Chili's gonna be on the menu again now that it's getting colder. Chili Chilly Chillykins.
no subject
Date: 2006-09-26 11:43 pm (UTC)Also, which onions aren't as important as adding them to the oil you've been toasting the spices in and putting the lid on for a bit after they start to brown.
Also, I offer unto you my secret for kickass chili, if you can find it where you are: fresh coriander chutney.
Use it wisely.
no subject
Date: 2006-09-27 06:36 pm (UTC)no subject
Date: 2006-10-03 05:56 pm (UTC)