Just came from therapy (one of my girlfriends) She said it was best chilli she ever ate. However it took six tums to follow it up and she would have killed for some Beano. Then she pulled on my neck really hard.
One of us farted.
Today I am doing a classic pork gumbo. The other girlfriend wants a gallon for a dinner she is doing Saturday. She said the chilli was superb but needed a tad more seasoning.
Go figure!
The chilli:
half pound hamurger, half pound ground pork-browned.
Half cup sweeet onions.
Touch of garlic
chilli powder
salt and pepper and a touch of worchest. sauce...maybe two touches.
Little Tony Chachere
1 can Rotel tomatoes with finely chopped habanero peppers.
1 can really good, organic, black beans.
lots of beef stock.
Bring to boil and cut back to simmer.
Simmer until it is the consistency you want or make a roux with massa flour and add that to thicken.
Do not serve until at least it has set for three hours.
I like to serve over angel hair pasta with a handfull of really sharp cheddar cheese on top. Pop in microwave until the chesse melts. I have also seen it served with a fried egg on top. Sounds nust but it is good.