[log] chili con carne about recipes.riceprower.com HOT 3 CLOSED

Skipping the cayenne pepper and the crushed red pepper.

My partner helped chop veg earlier, but diced the long hots instead of making rings. Guessing it may affect texture, but I'm using those in place of the heat of the crushed red. And the cayenne may be a bit much anyway, given the heat levels the guests expect.

We're also subbing sweet Italian sausage for the usual hot ones, since that's what we have on hand today. Certainly going to affect flavor profile, but let's see.

More later. :)

from recipes.riceprower.com.

Simple technique for the veg:

1. Brown the sausage meat by smashing the links flat and just browning on both sides. Remove to a bowl for chopping up later.
2. Using the sausage fat in the same pan, add garlic, saute for a minute. Add onions and bell peppers, then mix all together and saute for 5 minutes. Then dump that all in the chili pot.

It gets flavor from the sausage fat, it blends together, and they don't get too dry.

Maybe that's all standard technique, but worth noting as part of the main recipe if I forgot it (I don't read the directions on this one anymore, just measurements).

from recipes.riceprower.com.

All set! I split off a few scoops for the kids version before adding vinegar or spices.

End result is simmering until guests arrive, but first tastes are already great. The heat has been on low the entire time since the first cans were added, so things have slowly been blending. Each time the meat or the veg went in, it added more heat so it didn't have to get heated up as much from the stove.

Overall great success.

from recipes.riceprower.com.