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08 October 2010 @ 06:19 pm
The last time I made this beef chili, I followed the recipe to the letter. It was bland, so I played around a bit and arrived at something that didn't suck, but wasn't quite right.

This time around, I made significant changes, not the least of which was adding twice as much minced chipotle in adobo.

This might not have been the wisest course of action.

It's okay right now (read: there's heat, but not so much my admittedly wussy palate can't handle it). Let me ask you this: does heat intensify as the flavors meld? This is going into the fridge and will sit as all of the ingredients make merry until I heat it up tomorrow evening. Maybe I should buy extra sour cream and make a ginormous batch of guacamole and let everyone sort it out for themselves.
Amanada (rhymes with Canada): holy shit i love youmandasarah on October 8th, 2010 10:29 pm (UTC)
I've never had chili get spicier as it sits around and I love day old chili (it just tastes better the second day, as does lasagna).

Also, I got the books you sent! Thanks so much, love! I've actually been meaning to try more Sheri S Tepper because I read two of her books years ago and loved one and hated the other, so I though I should try a third one to balance things out.
Kelladyjoust on October 8th, 2010 10:43 pm (UTC)
That's a relief! If nothing else, though, I know my white bean/chicken chili rocks like a rockin' thing; I've got loads of that.

Yay books! I've not read that Tepper; do let me know what you think. I don't find her as reliably awesome as Connie Willis, but I do like some of what I've read.
pheylanpheylan on October 8th, 2010 11:21 pm (UTC)
As far as I'm concerned, any excuse you can come up with to have a ginormous batch of guacamole is a legitimate excuse.
Cattomincloset on October 9th, 2010 02:42 am (UTC)
Not sure. Bring me some and we'll find out. :P