Okay so this is another blog post about food, and yes the recipe came from my handy-dandy Joy of Cooking cookbook. This recipe though does not include pictures. What was I thinking letting my family eat before recording this for all the world to see? Shameless.
A friend of mine recently reminded me of chili pie. A simply scrumptious meal designed with a Frito crust, chili and cheese. I salivated over the mere thought. I had to have it. I looked up chili in my cookbook and found a new recipe. Or several new recipes actually. One kind of scared me. Not because it looked especially difficult, but because it would take forever to make and I usually forget about making anything for supper until..well until it is time to be eating it.
So I kept searching. And I was rewarded. I found a recipe with a lot less garlic, onions and jalapeno peppers. Not that I mind the spice of jalapenos, not at all. But I have two young girls who live here and they most decidedly do NOT like overly spicy food.
The recipe I found and read, I’m sure I read all of it, had no jalapenos at all. It did call for cayenne pepper which is normal to me. I mean you want a spicy chili, right? But it also called for 8 whole allspice, ground, and 8 whole cloves, ground.
I saved myself a small measure of headache and bought already ground allspice and cloves. I did however fail to realize I had no earthly idea how much allspice you got when you ground 8 whole allspice, or 8 whole cloves for that matter. So I guessed. And I think I guessed wrong.
It was a little heavy on the allspice and cloves. Sigh. Next time I’ll try less. A lot less. I also need to use less cayenne pepper. Everyone else in the house thought it was a little on the spicy side. Remarks such as “I think my nose hairs are going to spontaneously combust!” were heard throughout the meal.
With a name like “Cincinnati Chili Cockaigne” I should have known better. I mean I’m not even really sure how you say the last word, much less what it is. Oh and I should have read further in the recipe. You see the recipe tells you to bring it to a boil, reduce and simmer for 2.5 hours. And then you are to refrigerate over night before reheating and eating. Uhm well sure, if your brain works that way.
I do have pictures, but not of the “spice”y chili. This is what my world looked like today. Don’t you wish you were me?
2 thoughts on “New kind of Chili”
thanks for the comment! and yess… your lovely snow makes me jealous
Mmmm you had me at "Frito Topping." I'm anxiously awaiting being able to eat chili again (heartburn prevents me these days – but as soon as I have my babe, I am eating chili!).
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