 |
Here’s the sample of today’s chili sin carne which I pulled for purposes of “testing” to be sure the whole pot is ready for eating. It was made as follows:
1) Sautee a chopped sweet onion and bulb of garlic in ~3 TBSP of butter with three whole Kung Pao chilis until brown.
2) Add a bottle of barely carbonated Rochefort 10 Clone and reduce.
3) Add one 28oz can of Muir Glen Fire Roasted Diced Tomatos, one container Garden Fresh Jack’s Special Medium Salsa, one 6oz small can of Meijer tomato paste, and one 7oz can of Empacadora San Marcos Chipotle Sauce.
4) Remove chilis and add rehydrated beans, one bag of Morningstar Farms® Meal Starters™ Grillers™ Recipe Crumbles™, and about half a bag of Trader Joes Fire Roasted Corn. Bring to simmer.
5) Notice that the mixture is getting dry. Add another bottle of Rochefort 10 Clone, about 3oz of chili powder, and about 1 Tsp of fresh ground black pepper.
6) Simmer for about 2.5 hours, stirring every 15 – 20 minutes.
Suddenly waking up at 6:45am made it possible to eat this for lunch. Now I have to decide if I make rice and have it that way, or with chips and cheese. Or maybe I could make up some pasta for a better-than-authentic Skyline-esque experience.