I’m continuing our challenge from 2013 to make at least one new recipe from our two newer cookbooks each month. There’s a category on the blog for these posts called “recipe review 2014.”
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Recipe: Chili con Carne from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (pages 366-367)
- when did we make this? Monday, January 27, 2014, for supper with my brother. He came over to help make it with us 🙂
- did we change anything? We used the cornstarch option rather than the masa harina. We also ended up using pre-ground cumin after attempting to “grind” the seeds with the toasted chile pepper pods in the food processor. It didn’t work so well (especially since I didn’t de-seed or de-stem the first batch–whoops!), so we started over, grinding just the chiles, and using ground cumin. Otherwise, we followed the recipe as exactly as possible.
- what did we like? Husband and Brother thought it was awesome! The meat was delicious, an amazing “upgrade” from the ground beef you find in a typical chili. No one missed beans! 😉 The texture of the soup was nice and smooth. We had it immediately after cooking on the 27th, but Husband had it for lunch a day or two later, and was thrilled with how it had improved! (The book notes that it is even better after letting it sit overnight or longer, and Husband concurs!)
- what didn’t we like? It was pretty spicy, so I didn’t care for it as much (especially because I’m prone to heartburn lately), but Husband and Brother didn’t mind the spice. This recipe also seemed pretty involved (we didn’t end up eating until 9:30 pm– though that was due partially to poor planning, haha), but I think it was definitely worth the effort.
- will we make it again (any changes in the future)? Husband definitely wants to make it again. He said he wants to portion it out and store it so that he can enjoy its ramped-up flavor after letting the flavors meld overnight.