by Jenise » Fri Oct 24, 2025 2:49 pm
A friend came over and helped me make the chili on Tuesday. Took about four hours--she sliced meat into strips while I floured and browned it in a skillet, adding to the 16 or 20 qt (can't remember, but it's huge) stew pot. This is not a long cook. Once the meat's browned and combined with all the other ingredients then thickened with a flour slurry, it's done. From there it's just a matter of adjusting the seasoning, letting it rest (thank god for the cool weather--I stored it on my front porch for two days), and reheating. I made all the rice yesterday (from 10 cups raw jasmine) using Progresso chicken stock, Gebhardts chili powder and sauteed onions for an intrinsic Mexican flavor (and lovely orange color). Three batches, rice does not like to go deep!
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
