Monday, February 15, 2010

Sunday: Chili and cornbread

For the chili: browned beef, soaked kidney beans, garlic, onion, red wine vinegar, water, some tomato puree, toasted cumin (whole) and coriander (coarsely ground), dried arbol and New Mexico chilis, soy sauce, oregano.
I did the chili in the slow cooker on Saturday and reheated it last night.

Something wasn't quite right with the cornbread. I ended up using a different measuring cup for the milk and I think there was too much liquid. The flavor was just fine, but the texture was too dense.

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