The tomato was probably the last one I’ll get from my container plant. I nearly killed it with an over enthusiastic application of blossom rot preventer but it made a late comeback. There are 2 or 3 fruits still hanging on that may make it.
I tried and failed to work in a double dog dare ya title to the post. There was enough chili left for just one more chili dog and Mrs J claimed that one. I tried some of that muffuletta olive salad mix on one and slaw on the other – both were good. If I had thought to include the chili dog in the pic I could have made a creditable three dog night reference.
I let the sauce reduce too much but managed to save it at the last moment. The very dark bits on the thighs consists of minced garlic and ginger and can be described, accurately, as candied. The sauce pan is still soaking. The pea pods are to blame for the meal. They came in a microwaveable bag that worked very well – two or three minutes on high and then rest for a minute. Don’t forget to pierce the bag before you start!
I used basmati rice for this, 2 cups water for 1 cup rice, bring to a simmer, cover, reduce heat to lowest and wait 20 minutes. The rice I use has never clumped even sans rinsing.
And pepper. I like fresh ground pepper. I can recommend the Unicorn brand of pepper mills. They’re not cheap but mine has lasted over ten years and does a very good job of grinding peppercorns. I see that the price has gone up $10 since I bought mine, so hurry! LOL
I still have a little chili left.
This chili is half chorizo and half ground beef.
I mowed the other day so there wasn’t time enough to cook anything. I did reheat the chicken gravy with a tad too much water. I’m liking the new red shishito pepper flakes – nice bright color and every bit as hot as cayenne.
In honor of the new season we made a pot of chili. You haven’t heard the last of this.