Changes: I added more peppers, used white cooking wine, added mushrooms and celery, used dried herbs, skipped the parsley and red pepper flakes, and used chick peas instead of kidney beans.
Opinion: YUM! This turned out to be an incredibly hearty meal, full of flavour and colour. It would probably be a little healthier without the wine and steak sauce, but they seemed to give it such a wonderful smell! Next time, I think I'll add a splash of bbq sauce, for a bit more of a smoky flavour. I'll probably add some cayenne next time too (or maybe buy some hot sauce?) to get a bit of spiciness. This is going to give us quite a few meals and keep us warm and satisfied for a while!
We're big fans of this chili. We found it had a more complex taste than our previous recipe, almost like there were layers to it. The hubby thinks the bacon adds a "degree of sophistication" to the chili!
I served it with an apple-pecan-raisin-goat cheese salad (to lighten it up a bit and use some apples), pico de gallo (to use tomatoes...) and apple cider (to make it a ridiculously Autumn-ish meal).
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