This afternoon, L made Uptown Down-Home Chili [recipe], as I read the recipe and scaled the amounts. On closer inspection, and having read some reviews of the recipe on the Food Network website, I think that I, and many other readers read “2 canned chipotle peppers in adobo, chopped, with their juices” as two cans of chipotle peppers. We scaled down the spice to half of what I thought it was calling for, and it was incredibly spicy. Not necessarily in a bad way, just a very strong way. Apparently half a can of chipotle peppers is about six peppers. Oops. This is not a dish for Baby A, she’ll be back on the pasta pesto tonight.
The preparation was easy- plenty of vegetables, including shiitake mushrooms, black beans, ground beef, some beer, stock, chipotle peppers, all in one pot, obviously. The chili was served with raw onions and shredded gouda. We have a photograph of it which we will post as soon as our web host issues have been resolved. Hopefully it will be sooner than the six weeks it took them to respond to our last issue. Grrr. All in all, an excellent chili, albeit rather strong.
Tomorrow, we remake this dish with chicken but no black beans. In version 2, Chipotle Chicken Chili Mac, we mix the chili with pasta, sprinkle with cheese and brown in the oven. Now we just have to work out how to eat our enormous mountain of version 1 before tomorrow.