The Best Chili In The World recipe needed some serious updating. You see, I found that using a significant less amount of meat makes this recipe so much better. The last time I made this...well, it was horrendous. That's because I reduced the amount of meat from the recipe and then added 2 tablespoons of beef bouillon {which is really just salt}. I then served my supposed "best chili in the world" to my parents. They politely gagged down a few bites and after I tasted my masterpiece, {insert sarcasm font} I promptly took their bowls away, ordered pizza, and threw out the remaining leftovers.
That was about two years ago and my memories of the first time I made this {when it was delish}, tempted me to try again. I did, and finally, it worked out beautifully. I only used a little over a pound of meatloaf mix and reduced the bouillon to 1/2 teaspoon {I probably could have added 1 tsp without any problem but I would rather add than try to take away}. Everything else, I kept the same. I simmered the chili for about two hours the first day and then for about eight the next adding a can of rinsed red kidney beans at about the four hour mark. Instead of using corn meal {I'm out}, I used a teaspoon of Jiffy Corn Bread mix for the thickener at the end. Worked like a charm! Even though numerous spices are required, the flavors of this chili go together so well. If you don't have a "go to" recipe, give this one a try.
We love Jiffy Corn Bread mix in a cast iron skillet. Crispy edges are my thing.
Dutch Apple Pie with whipped cream {my boy had his with ice cream}..just plain 'ole..Yum.
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