by Laura
When temperatures start to feel like Real Winter and there’s ice on the streets, it’s time to call a Chicago resident and get her crock pot recipes. Well-trained in hibernation, my friend pointed me in the direction of a simple, flavorful chili recipe from Epicurious.com. Now that I’ve tested it myself, I can give it the North Carolina stuck-in-a-storm seal of approval.
This morning we trudged across the street to the grocery store & bought enough ingredients to keep us satisfied for a solid week or so. The recipe is for 6 servings,which provided us with plenty of leftovers. A couple of additions to the directions included squeezing a lime over the mixture and adding in browned, chopped steak, making the veggie version decidedly carnivorous. I also put in a healthful splash of white cooking wine before letting it all simmer; I hear beer makes for better flavoring, but our household is not so much into brewed beverages (unless you count root beer).
We decided to serve it over brown rice, which I cooked & then added into the chili in the final 10 minutes. This soaked up much of the sauce, making the dish more of a chili risotto – so if you try this, I would add much less rice, and wait a little longer to blend everything together. But, either way – delicious! Special credit goes to Harold for bravely chopping the onion for me, and then getting suckered into chopping everything else, too.
A week's worth of lunches!
Laura
Harold
