I'm going to say that, because it's winter, it's all right that I've now made chili three times within about a six week period. It sure was tasty and filling, along with golden sweet cornbread, this past Sunday night.
This time, I made the cornbread in the cast iron skillet for a change, and while it was still incredibly moist, I also had hoped to get more of a nice buttery crusty crunch on the bottom and sides. Perhaps it needed to go a little longer in the oven...
It was a great meal for cold weather, although it was actually a very weird non-wintry Sunday here in Winston, and we reached a high of 68°F that afternoon.
"Simple Beef Chili with Kidney Beans," from Cook's Illustrated, Number Sixty-One [March-April 2003], p. 10-11.
Sweet Southern Cornbread adapted from "Golden Sweet Cornbread," from bluegirl on AllRecipes.com.
No comments:
Post a Comment