And I found that it was good anyway.
Day kinda got out of hand and we hadn't planned what to make. Staring at a bunch of pork loins, a beef roast, and some ribs, with a pound and a half of ground beef also needing cooked, I decided to make "chili" for dinner. Appeased the wife and kiddo. I didn't have my usual ingredients, so the only fresh stuff going in were some onions and the beef - everything else was out of a jar or can.
We're running low on staple stocks it seems - I had diced tomatos, crushed tomatos, and tomato sauce, but no tomato paste. I ususally put tomato paste in for thickening and a little extra tomato taste beyond the diced tomatos, but alas, no joy. So I grabbed a can of black refried beans and used it - and damned it works well to thicken the sauce up a bit. Its the beaniest chili I've ever made (yes, doubly sinning for the non-bean lovers, but my wife must have beans in her chili so happy wife, happy life...)
its not my best pot ever, but its far from my worst. I like fresh peppers for my vegetable base and flavor, but had to resort to various powdered and dried spices this time. I'm also somehow out of beef and chicken broth, so wound up using water instead to deglaze the pot. I'm jokingly calling this batch "spicy bean soup" - its still chili, better than anything in a can, but far from my best stuff. Not going to win any competitions either, given the beans.
Day kinda got out of hand and we hadn't planned what to make. Staring at a bunch of pork loins, a beef roast, and some ribs, with a pound and a half of ground beef also needing cooked, I decided to make "chili" for dinner. Appeased the wife and kiddo. I didn't have my usual ingredients, so the only fresh stuff going in were some onions and the beef - everything else was out of a jar or can.
We're running low on staple stocks it seems - I had diced tomatos, crushed tomatos, and tomato sauce, but no tomato paste. I ususally put tomato paste in for thickening and a little extra tomato taste beyond the diced tomatos, but alas, no joy. So I grabbed a can of black refried beans and used it - and damned it works well to thicken the sauce up a bit. Its the beaniest chili I've ever made (yes, doubly sinning for the non-bean lovers, but my wife must have beans in her chili so happy wife, happy life...)
its not my best pot ever, but its far from my worst. I like fresh peppers for my vegetable base and flavor, but had to resort to various powdered and dried spices this time. I'm also somehow out of beef and chicken broth, so wound up using water instead to deglaze the pot. I'm jokingly calling this batch "spicy bean soup" - its still chili, better than anything in a can, but far from my best stuff. Not going to win any competitions either, given the beans.
