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The Unnatural Cook

a chronicle of weekly meal plans from someone who can't just throw a meal together

I did it again. I burnt what I was cooking because I was writing about it. A whole batch of chips. The point of making our own nacho chips is that it’s cheap and easy. Only it’s not cheap or easy if I have to do it twice. I know one of these days the camera is going to fall in the food. It’s only a matter of time.

The chili nachos were made from leftover chili. The recipe is from Cooks Illustrated and long ago John added a twist which is now standard operating procedure. He made ancho chili powder by toasting dried ancho chilies and grinding them into powder with our old coffee grinder. So in addition to regular chili powder, this recipe has ancho chili powder. The chili takes about an hour to prepare and then you can leave it on the stove to simmer or you can throw it in the crockpot if you need to leave house. It usually feeds the four of us for at least three meals.

Tonight we added a new condiment, red jalapenos from the bodega next door. City life is full of inconveniences but the trade off for all the noise and for never being quite sure where your car is parked is that when you realize, two minutes before dinner, that there are no jalapenos in the house the solution is steps away.

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