Eeny-meeny chili beany…
After finishing off that jar of Cincinnati chili last week, I still had about one serving’s worth of kidney beans left over, so today I decided to attempt concocting a rough approximation of chili for dinner. My concoction consisted of some lightly browned veggie crumble; the beans; diced onions, green pepper, and tomato; chopped garlic; a spoonful or so of tomato paste; and some oregano, salt, and black pepper. (I included some of the ingredients based on the chili recipe in the cookbook my sister and brother-in-law sent me a while back, so thanks to them for that.)
My first thought had been to have it over egg noodles, but I used those up last week, so I decided to have it atop spaghetti instead, and I grated some cheddar on top. It wasn’t bad, but it could maybe have used a little more liquid (should’ve added more of the liquid the beans were in, maybe). And it could’ve used a little more “heat” as well. I don’t think it really qualified as actual chili since it didn’t have any chiles in it, except for the mild green pepper. As it was, it turned out a little bland. Still, for an experimental concoction based on what I happened to have on hand (plus the tomato paste, which I bought specifically with this in mind), it turned out reasonably well. And it’s always nice when I get up the initiative to try something new in the kitchen.
Well, except for the cleanup part. I really wish I had a dishwasher.