Welcome back!
Have I convinced you it's going to be ok yet? I hope so! This is one seriously good chili recipe and I want you to try it! On to the next step! More changes from the original recipe ahead. Here's what I added next:
1 cup water + 1 beef bullion cube (I don't keep broth on hand, I always use bullion cubes, unless I have broth frozen in the freezer. The recipe calls for 1 tbsp broth, but I like my chili soupier and it needs to have plenty of liquid to be in the crockpot at Michael's office tomorrow. I always use 1 cup "broth", even when it's not going into a crockpot.)
2 pints Grandma's canned tomatoes, undrained (Cans from the store would probably work too)
1 tbsp brown sugar
1 tbsp apple cider vinegar
1 tbsp Tabasco
(The original recipe calls for 1 tbsp salt as well, but I leave it out since the bullion cube had tons of sodium)
Mix these ingredients together, cover, turn burner to low, and allow chili to simmer for 45 minutes. This is designed for the chili to thicken, but I've added enough liquid to make sure that doesn't happen. ;) I use this time to let the flavors incorporate.
More instructions on the way, although it may be a bit since I'm not waiting for it all to cook.
No comments:
Post a Comment