I went seeking some mystery meat supplies and found a few things that could be turned into a chili type of thing. Some frozen, some fresh.
About a pound of ground dead deer meat my buddy shot, some bacon that looked good in the store, a couple cans of various beans, some fresh 'maters & cukes, spices, onions, garlic, and a half a beer. Never put cukes in chili before, but they only had another day or so before compost time so they have met their maker on my stove. No doubt I'll add something else, but the pot only has so much room.
Let it cook down for lots of hours and it will really be good by tomorrow.
Sounds a bit like the soup concoction I whipped up once. It had a bit of everything in it from potatoes to persimmons. Vegetables, fruits and anything else I could find that could be blended together and be unidentifiable when complete. Pretty durn good as I recall.
> ...Pretty durn good as I recall.
No doubt on that one. Thanks for reminding me about my 1/2 a lime in the fridge.
One of the best sensations is the over powering odor from whatever is cooking. Give a few hours and it gets even better. Even stinks up the curtains if you do it right.
I once read about beano. Does that stuff work? Then again, I like share food to help cleanse the soul... 😉
What About The Peppers?
Chili is not chili without an assortment of peppers. Some for color some for heat.
Paul in PA
