Tuesday, January 5, 2010

Is it chili? Is it pot roast?

In an effort to come up with something original, I tried to impart more flavor into my chili by slow cooking chuck roast in beef stock (with some goodies like dried peppers, etc.), similar to a pot roast (and then cooking down the braising juices into a concentrated gravy to reintroduce to the chili). Also used mirepoix instead of just onions (cooked in pancetta), smoked paprika, chipotle peppers in adobo, and dark Rogue beer.

Did it work? I can't divulge that info...there may be a chili cookoff around the corner.

Here's hoping 2010 brings a new camera (however, I'm told some of it is user-error. I ain't buyin' it):

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