tasty nom nom an exception to the daily meal


It Was Chili!

Good afternoon, E!

Last week, I dug through the freezer and found a couple of pork tenderloins. I was thinking about making spiced-rubbed tenderloins for Saturday. N asked, "no no, can you please make chili instead?" I acquiesced.

bowl o' chili
bowl o' chili

Back when we lived in Snohomish, we used to go to a casual restaurant for burgers+beer, Blazing Onion. They have a Three-Bean Chili that is delicious but not traditional in the least (I swear it has pork in it). I love chili with beans but N generally does not like beans in his chili, so I suffer without. The Blazing Onion 3-Bean Chili was the first time I recall N actually enjoying chili with beans. We agreed that I could try to replicate it as long as I didn't use too many beans.

I browsed many recipes, and finally decided to start from Ellie Krieger's Three Bean and Beef Chili. The reviews and comments are all overwhelmingly positive and it is completely different from my usual chili recipes.

Odd things about the recipe: it includes carrots and bell pepper and NO chili powder and no garlic. I did add the carrots and bell pepper but I deviated from the recipe and added a few smashed cloves of garlic, a couple of tablespoons of chili powder and a couple of teaspoons of chipotle pepper powder. I also used twice as much coarse ground beef and added an extra tablespoon of adobo sauce. Per my agreement with N, I used one can of kidney beans, 1 can of pinto beans, and 1/2 can of black beans.

The chili was alright, but not what I was going for. I do love beans in my chili though -- every bite with a kidney bean made me happy.

I also made corn muffins. I have a relationship with cornbread. Back in college, when I was pulling an all-nighter or suffering from insomnia, I would bake a pan of cornbread. There was something comforting about baking while I was trying to do my calculus or circuit theory or programming homework. The cornbread was perfect every time -- unlike my homework!

broken muffin
jalapeño-cheddar sweet corn muffin

Recently though, I haven't been happy with any cornbread I make (maybe because I sleep well these days). This time I started with Albers Sweet Corn Muffin recipe but modified it as such:

1 cups all-purpose flour
1/2 cup granulated sugar
1 cup Yellow Corn Meal
1 Tbsp. baking powder
1 tsp. salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/4 cup vegetable oil
3 Tbsp butter, melted

Then I split the batter in half. To one half I added 1/2 C of shredded cheddar cheese and 3 large finely diced jalapeños. To the other half, I added half of a can of creamed corn. After baking, the creamed corn muffins had a completely inedible texture so I ditched them. The jalapeño cheddar muffins were alright but I feel they were a little too greasy. I wonder if omitting the butter or vegetable oil would help -- I already dropped the vegetable oil in the recipe from 1/3 C to 1/4 C.

Thanks to various ailments affecting mental ability, we decided to play a few rounds of mindless Carcassonne (BoardGameGeek) with the Rivers expansion. I am not particularly good at Carcassonne but I really like laying the tiles and building. You won a game -- go you!

I'll take two points!

I apologize again for subjecting you to one of your least favorite foods -- again! Please feel free to feed me something I hate like meatballs or meatloaf or beef stroganoff or lima beans next time. 🙂

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  1. Ha! We will have meatballs this week. Coincidence?!

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