Hey waiter, there's a leaf in my chili
There’s chili simmering away in my crockpot right now. Why is this blogworthy? It’s not canned! (Okay, it’s probably still not blogworthy, but that’s okay.)
I diced the tomatoes!
There’s ground cumin in it. I don’t know what cumin is, but I now own some and it’s in my chili. Along with the oregano and chili pepper and garlic I went and bought because my spice shelf consists of salt, pepper and seasoned salt. Sometimes I have garlic salt but I ran out last summer.
Who knew there’s cider vinegar in chili? I didn’t.
Oh, and bay leaves? They’re, like, real leaves! There’s a leaf in my chili right now.
I hope it doesn’t suck.
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:cheer: I’m so proud of you. Homemade chili.With real spices! I made chili Sunday night. We ate it again last night.
Oh and you don’t eat the bay leaf. You know you throw that away later right?
Enjoy your homemade chili. Bet you love it. :cheesy:
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The cookbook said to take the leaf out and discard it after cookiing. (Thankfully, because I probably would have eaten it.)
:hide:
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Yay Shan! I always put a little dark baking chocolate in my chili. Nom. And I see Jaci warned you about the bay leaf.
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Heh, I’m making chili tomorrow. In a crockpot, with cumin. No bay leaf though.
I love it, the kids like it, and the husband puts puts up with it. Good enough.
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Enjoy the chili. It sounds delicious. :coffee:
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Nothing with cumin in it could possibly suck.
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Chili update: The husband liked it. I thought it was gross. (I didn’t take into consideration the relationship between warm tomato chunks and my gag reflex.)
Anybody know how much sauce/puree you’d sub for 2 cups of diced tomatoes?
Chocolate? Seriously? Or do you guys have some private pool going on whether or not I’ll fall for it?
:eyebrow:
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I am curious about the chocolate too. And suspicious.
I love cumin. I love tomatoes. My mama puts beer in her chili. I use Rotel tomatoes in mine. Chili is awesome because everyone makes it differently.
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Chili is one thing everyone here acutally eats and likes and sometimes they even ask for, lol. Of course I never ate chili over rice until my oldest came home and asked for that, picky eater comes home from friend’s houses and ask for strange stuff sometimes, but I usally give it a try and rice with chili stuck for her. I love diced tomatoes, kids don’t use about 1-1/2 cup sauce or puree for 2 cups diced, I switch it up from time to time.
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I never kid about chocolate. It helps reduce the effects of spice, same reason many people use molasses or sugar in chili. One square dark baking chocolate, you’ll never know it’s there except for the subtle flavor contribution.
If you don’t like chunky tomatoes, just use sauce; same amount or less. Decide how thick/liquidy you want yours and pour it in accordingly. I like thicker chili, mostly because it’s easiest for small people to eat that way so I’d go easy on liquid.
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I feel better all the time about my (lack of) cooking prowess.
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I’m going to try it again, only with sauce in lieu of diced tomatoes, and with the chocolate just because it’s chocolate.
One of the reasons I made it was because it was a healthy crock-pottable meal. Those are hard to find—low-cholesterol, low-fat, low-vegetable crockpot recipes.