the chicken chili over two eggs, sort of mixed together
Glop By Any Other Name
Now With More Fried Egg

Chicken con Chili

Using the two-gallon(?) pot.

⅓ Pot of Water
1 lb Frozen Hamburger (20%)
1.70 lbs (EXACTLY!) Frozen Chicken Thighs (boneless skinless)
¼ teaspoon Red Pepper Flakes
1 teaspoon Ground Cumin

All of the meat is frozen. I was (originally) thinking about baking (braising or broiling) it. But eventually decided, the meat would be more tender if boiled (to death) in the water. So, that's what I'll be doing for the next hour or two. Starting with the hamburger and all the spices, I'll boil that, while breaking the meat up into smaller pieces. Then, I'll add the chicken, simmer for a half hour or so, before turning off the heat and letting it cool, as I want to cut up the chicken prior to proceeding.

And normally, I would add the spices after draining off any excess grease. But I don't think there will much extra fat in this dish.

Eh, maybe I should add the onions, now, as well.

1 Onion Chopped

After letting the mixture cool, I pulled apart the meat (by hand) and tasted the glop. It's pretty bland.

Time to spice it up!

½ teaspoon Salt
¼ teaspoon Red Pepper Flakes
1 teaspoon Cumin
10 turns of the Peppermill

2 packets Soy Sauce
4 packets Chinese Mustard

2 shakes Barbecue Sauce

5.3oz Premium Tomato Paste

Using the tube of Premium Tomato Paste was a mistake. Having been in the refrigerator for months, I assumed it had been opened and was going bad. Well, it hadn't been opened. But I didn't notice this, because I thought I would be smart and cut off the bottom, squeezing the paste out of the back end of the tube all reverse like. So, it wasn't until I was getting the last little bit of paste out the top of the tube that I realized the top had never been opened.

The rationale for including the forthcoming mushrooms was (mostly) the same. They are on the edge of what I want to eat. So, time to use it or lose it.

10oz package Sliced Mushrooms
2 cans Black Beans (juice and all)
16oz Bag of Frozen Corn
½ Apple Cider Vinegar

And that brings the pot within an inch of the top, which means it is time to stop adding stuff. I hope the flavour picks up a bit. There's a ton of food there. And it was a bit bland the last time I sampled.

Oh, well.

Sour cream works wonders, as does a little barbecue sauce, mustard, or even a splash of pickle juice, which I won't use, as there's tons of pickles left. But as to adding a pickle to the bowl? Well, I just might.

It's missing a bit of something. But a heavy dosing of salt (in my portion, not the pot), along with bread crumbs, sour cream, and cheese seems to have done the trick.

A few days later, two cups of wild rice and another of water dominates the taste-feel of the dish. But there's, still, enough flavour to go around.

Oh, and I almost forgot to mention. Adding a few eggs to the top, made for a delightful meal. I will be eating more chili this way (with eggs) in the future.

March, 2019

Brett Food

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